A to Z Recipes

Recipes

2 strips bacon, cut into ¼” pieces
1-2 tablespoons oil
1-2 scallions or ½ onion, chopped
1 bunch turnips, roots chopped into bite size pieces, greens washed and chopped, tough stems discarded
¼ lb. mushrooms chopped (optional)
4 cups chicken broth
Salt and pepper

Heat oil in pot on stove to medium. Add bacon and scallion/onion. Saute until softened about 5 minutes. Add turnips, greens, optional mushrooms, and broth. Bring to boil, reduce to simmer, and cook until turnips are tender about 10-15 minutes. Season with salt and pepper and serve.

2-3 cups Lettuce leaves, torn into pieces
½-1 cup Arugula leaves, chopped
¼ cup Scallions, chopped


Toss the vegetables together in a large bowl. Add some chopped carrots or snap peas if you wish. Dress with one of the following salad dressings. Serves 2-4.


Basic Salad Dressing (cold): 4 TBSP Olive oil, 1 TBSP vinegar (we like cider vinegar), ½ TSP prepared mustard. Mix ingredients together and pour over greens.
Bacon Mushroom Dressing (warm): Fry 2-3 slices of bacon. Remove from skillet. Saute ¾ cup sliced mushrooms in the bacon fat until soft, 8-10 minutes. Pour mushrooms and bacon fat over the greens hot. Top with the bacon, crumbled, and some grated Parmesan cheese.

1 bunch broccoli, cut into florets
1 garlic scape
1-2 teaspoons ginger root, minced
salt and pepper to taste
1 tablespoon cider vinegar
1 tablespoon toasted sesame oil
1-2 teaspoons maple syrup
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
2 scallions, sliced

Steam broccoli until just tender, but still a bit crunchy.  Drain and cool.  Combine the rest of the ingredients (except scallions & sesame seeds) into a food processor and blend until smooth.  Pour over broccoli and top with sesame seeds & scallions.  Toss and serve cool.

½ bunch salad turnips, sliced
1-2 garlic scapes,diced
¼ # snow peas, cut into bite-size pieces
1-2 scallions, chopped, separated into green tops and white stalks
1/4-1/2 TSP chili flakes


Heat 1-2 TBSP cooking oil over medium heat in a medium-sized skillet. Add the salad turnips, scapes, scallion stalks, peas, and chili flakes and cook until vegetables are just tender, 3-5 minutes. Add the scallion tops and cook a minute longer. Remove from heat and pour the following dressing over the veggies: 3-4 TBSP olive oil, 1 TBSP cider vinegar (or lemon juice), and 1 TBSP naturally fermented soy sauce. Serves 2-4.

1 Buttercup winter squash, cut in half with seeds scooped out
1 ¼ cups cooked rice
2 tbls butter
¾ cup onion, finely chopped
1 tsp fresh ginger, minced
1 clove garlic, minced
1 medium tart apple, diced
1 orange, sectioned and chopped
¼ tsp cinnamon
¼ tsp allspice
salt
1 tbls maple syrup (optional)
½ cup walnuts (or other nut of your choice), chopped
Plain yogurt

Preheat oven to 400 F. Roast the squash in a baking pan, cut side down with 1/4” of water in the pan for 45-60 minutes until a fork easily pierces the skin and flesh. Remove from oven. Turn oven down to 350 F. Meanwhile, melt the butter in a skillet. Add the onion and ginger and sauté for 5 minutes until soft. Add the garlic, apple, orange and spices and sauté for 5 minutes more. In a bowl, mix the rice and chopped nuts. Add the sauté and season to taste with salt and optional maple syrup. Spoon the mixture into the squash halves and return them to the oven (face up). Bake for 20-30 minutes until heated through. Serve topped with spoonfuls of yogurt.
 

This is pronounced "Baba Ganoosh".  Just FYI!  Great as a dip for veggies or pita bread or chips or whatever you have on hand.  Or spread it on bread!  Delicious!

  • 1 lb. eggplant
  • 2-3 cloves garlic, minced
  • 4 TBLS lemon juice, or more to taste
  • 1/4 cup tahini, or to taste
  • salt, pepper, and cayenne, to taste
  • olive oil (optional)
  • other spices like cumin, paprika, etc. to taste (optional)

Roast eggplant whole on tray in oven at 350-400 degrees until tender when a knife pierces through.  Remove from oven and cool.  Scoop out pulp and discard skin.  Put all of the ingredients into a food processor and pulse until smooth.  Check seasonings and add any optional ingredients as desired.  Drizzle the top with olive oil before serving.  Refrigerate until ready to serve.

This is seriously good.  Leftovers are not good, but don't worry you'll eat it all up right away.  It is that good!  Cooking time depends on how thick your cabbage wedges are.  Mine were about 1" on the thick side and cooked in about 30 minutes.  Check it often to prevent burning.

Cabbage, cut into wedges (cores removed)
olive oil
salt and pepper
slices of thick bacon, cut into strips

Lay wedges on baking sheet.  Drizzle with olive oil.  Sprinkle on salt & pepper.  Lay bacon strips on cabbage.  Roast at 450 for 30-60+ minutes, flipping once or twice until browned.  Serve hot!

I put this under swiss chard, but you can use any kind of greens you want in it.  When we made it last we used it as a "clean out the fridge" recipe adding chopped radish greens, kale, spinach and chard.  Really good as an appetizer or interesting veggie side!

10 cups loosely packed, finely sliced greens
3-4 tablespoons oil
1 small onion, minced
2-3 garlic scapes, minced
½ cup cilantro (or other fresh herb), chopped
1 tablespoon cumin seeds
1 cup breadcrumbs
1/3 cup feta cheese, crumbled
1-2 eggs


Sauté onion in oil until soft.  Add scapes, cilantro, and cumin for 1 min.  Add greens to wilt.  Remove from heat.  Cool 10 min.  Add rest of ingredients & salt to taste.  Form balls, place on baking sheet, and bake at 375 for 15-20 min.

I put this under kale, but you can use any kind of greens you want in it. When we made it last we used it as a "clean out the fridge" recipe adding chopped radish greens, kale, spinach and chard. Really good as an appetizer or interesting veggie side!

  • 10 cups loosely packed, finely sliced greens
  • 3-4 tablespoons oil
  • 1 small onion, minced
  • 2-3 garlic scapes, minced
  • ½ cup cilantro (or other fresh herb), chopped
  • 1 tablespoon cumin seeds
  • 1 cup breadcrumbs
  • 1/3 cup feta cheese, crumbled
  • 1-2 eggs

Sauté onion in oil until soft. Add scapes, cilantro, and cumin for 1 min. Add greens to wilt. Remove from heat. Cool 10 min. Add rest of ingredients & salt to taste. Form balls, place on baking sheet, and bake at 375 for 15-20 min.

Delicious side dish that brings out the sweetness of radishes!  And beautiful when made with colored flesh radishes, too!

1/2 lb radishes, trimmed and halved if using small summer radishes, or trimmed and cut into wedges if using larger winter radishes or daikons
1 Tbsp Honey
1 Tbsp butter
1 tsp cinnamon

Steam radishes 5 minutes.  Drain and arrange in a shallow baking dish.  Combine honey, butter and cinnamon in a small saucepan.  Warm and stir until butter is melted.  Pour over radishes. Bake uncovered at 350 degrees until tender, about 30
minutes.

Delicious side dish that brings out the sweetness of radishes!  And beautiful when made with colored flesh radishes, too!

1/2 lb radishes, trimmed and halved if using small summer radishes, or trimmed and cut into wedges if using larger winter radishes or daikons
1 Tbsp Honey
1 Tbsp butter
1 tsp cinnamon

Steam radishes 5 minutes.  Drain and arrange in a shallow baking dish.  Combine honey, butter and cinnamon in a small saucepan.  Warm and stir until butter is melted.  Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes.

These are delicious!  They're not as cripsy as french fries but the combo of the sweetness of the rutabaga and the spices makes you wish you made a double batch!  You can also play with the spices, trying other combos like rosemary, salt and pepper, or curry-themed.  I think that anyway you do these they'd be really good!

Rutabaga, peeled and cut into ‘fries’/spears
Olive oil
2-3 tablespoons cornmeal (or flour)
Pinch (+ or -) each of cumin, oregano, cayenne, paprika, salt & pepper (to taste)

Toss rutabaga with oil, cornmeal and spices.  Lay single layer on baking sheet leaving a little room between each.  Bake at 400-425 until cooked through and browned, 30+ min, tossing occasionally for evenness.

2 large cucumbers, peeled, seeded and cut in half lengthwise
3 Tbls butter
1-2 cloves garlic, minced
2 Tbls parsley, minced
¾ cup cooked rice
Salt and pepper to taste
¾ cup cheese of your choice, grated
1 egg yolk
2 Tbls lemon juice

Preheat oven to 350. Melt butter in  skillet and add the garlic, parsley, rice, salt and pepper and sauté for 5 min. Remove from heat, stir in ½ cup cheese, egg yolk, lemon juice and fill cucumber cavities with mixture, sprinkling the remaining ¼ cup cheese on top. Bake in casserole for 25-30 min.

Adapted from www.theironyou.com.  Since we grow the Oriental Eggplant, aka the long skinny eggplant, I suggest two options of slicing it.  Rounds are more numerous and smaller where as lengthwise strips might be easier to handle on the grill.  You choose whatever way you want to cut it!

  • 1 large eggplant or multiple medium eggplants, either cut on the round or lengthwise in strips, 1/4 inch thick
  • 6 TBLS olive oil
  • 4 garlic cloves, minced
  • 4 TBLS balsamic vinegar
  • red chili flakes (optional)
  • salt
  • pepper to taste

Sprinkle eggplant slices with salt and let stand in a colander for about 30 minutes to draw moisture out.  Rinse to remove most of the salt, pat dry with paper towels. Combine olive oil, garlic, balsamic vinegar, chili (if using), salt, and pepper in a bowl.  Add eggplant and marinate for at least 15 minutes.  Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates) and Grill eggplant slices for approximately 2 to 3 minutes a side (or more), or until you get good grill marks.  Serve hot!

 

  • 6 medium beets (2 bunches, or about 3-1/2 pounds), peeled and chopped into 1 ½” chunks
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup inexpensive balsamic vinegar
  • 1 tablespoon maple syrup
  • Freshly ground black pepper, to taste

Toss chopped beets with olive oil and salt and put on baking sheet (lined with foil or parchment paper if desired). Roast at 400 for 45 to 60 minutes, turning once midway through, until the beets are tender when pierced. Meanwhile, combine the vinegar and maple syrup in a small, shallow skillet. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly. Toss the glaze with the roasted beets. Serve hot or cold.
 

  • 1.5 lbs turnips, thinly sliced
  • 4 TBLS butter
  • ¼ cup water
  • ¼ cup balsamic vinegar
  • Salt and pepper to taste

Heat butter in a heavy bottomed pan over medium heat. Add turnips and stir to coat. Add water, cover the pan, and turn heat down to maintain a simmer. Cook for 5-10 minutes until tender. Remove lid, add balsamic vinegar, salt, and pepper, and stir to coat. Cook, stirring occasionally, for 3-5 more minutes until vinegar forms a thick saucy glaze on the turnips. Serve hot.

Beets, washed

Put beets in pot large enough to cover with water.  Bring to boil.  Simmer until knife easily pierces through the beets.  Drain.  Let cool until not too hot to handle.  Literally slip the skins off of each beet.  To store: put in sealed container in fridge.

Options for what to do with these gems:
1.  Cold beet salad:  Chill beets.  Cube.  Top with vinaigrette dressing.  Add optional goat cheese, other cheese, nuts, red onion, herbs, etc.

2.  Breakfast hash:  Chill beets.  Cube.  Sauté thinly sliced onions until tender.  Add beets and sauté until browning and warmed through.  Add optional leftover beef roast, bacon, fried egg, etc.

3.  Simple warm beets:  Slice while warm, add butter, salt, pepper.

As indicated below there are unlimited variations to this recipe.  Most recently we've been using beets and feta cheese with occassional chopped pecans.  Give it a try!

Beets, whole
scallions (or onion), minced
nuts or seeds of choice, chopped
grated or chopped cheese, optional
fresh herb, chopped, optional
oil and vinegar dressing
salt and pepper to taste

Boil beets whole until knife pierces through easily.  Drain, cool, slip skins off.  Refrigerate until ready to make salad (optional).  Chop beets and combine with scallions and optional ingredients.  Pour over dressing of 4 TBLS oil and 1 TBLS vinegar.  Add salt and pepper to taste.  Serve or refrigerate.

I consider this recipe to be a basic formula to which you can add anything to dress it up!  I've listed some ideas below and get creative adding your own!  Let me know if you come up with a good one ;)

1 bunch of leeks, cleaned and sliced thinly
½ to 1 head cabbage, cored and shredded
2-4+ TBLS butter
1-3 garlic cloves, minced
salt and pepper to taste
optional: crumbled bacon, blue cheese, minced apple, ground cumin and/or other dried/fresh herbs to taste

Bring large pot of water to boil.  Add leeks and cabbage and bring to boil.  Simmer 3 minutes.  Drain well.  Rinse in cold water.  Drain again.  Heat butter in large skillet on medium.  Sauté garlic briefly, stirring.  Add cabbage, leeks, & optional apple.  Sauté 5-10 minutes until tender and hot though.  Season to taste with salt and pepper and optional additional flavorings/ingredients.

  • 1 TBLS olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1-2 pounds Brussels sprouts, ends trimmed and halved or quartered depending upon size
  • 1 tsp grated lemon zest
  • 1 TBLS lemon juice

Place Brussels sprouts on baking sheet.  Ad olive oil, garlic, salt and pepper and mix to coat.  Roast at 450-500 degrees for 15 minutes, or until crisp-tender when pierced.  Remove from oven and mix in lemon juice and zest.  Toss and serve hot.

This is a great way to decimate your kohlrabi in your fridge and have easy reheatable leftovers for meals later.  The roasting literally shrinks it down as it removes water and enhances flavor!

kohlrabi
onions, sliced (optional)
Olive oil
Salt and pepper, to taste
dried or fresh herb, to taste (thyme is good here)

To prep the kohlrabi:
Cut 1-2 inches off of the butt end of your kohlrabi.  Discard.  Peel it using a knife or peeler all the way down to the white flesh beneath the green skin.  Get all of the green bits off that you can.  Chop into cubes (3/4" is good, as kohlrabi takes a while to roast).

To roast:
Preheat oven to 400 degrees.  Toss kohlrabi cubes with optional onion, olive oil, salt, pepper, and optional dried or fresh herb.  Lay in single layer on baking sheet and roast until tender.  This may take as long as 45 minutes to 1 hour depending on size of cubes.  Stir a couple of times in between to prevent uneven roasting and/or sticking.

To serve:
Either serve hot right out of the oven or refrigerate for reheating (what I do often).  To reheat, heat skillet with butter on medium heat.  Add roasted kohlrabi cubes and saute until warmed through.  Enjoy!

Here's a basic way to use eggplant, and you really can't go wrong by even adding in a few other veggies to this simple recipe.

  • cooking oil
  • Eggplant, peeled and chopped
  • Other veggies, chopped (optional)
  • garlic, minced
  • red chili flakes
  • parmesan cheese, grated

Heat oil on medium.  Add eggplant and optional other veggies and stir-fry until almost tender.  Add garlic and chili flakes and stir for 1 more minute.  Remove from heat and top with parmesan cheese.

This is an easy recipe, but not a fast one because you are waiting for the infusion process to work.  I like to use it in salad dressings or over cooked greens like kale or Swiss chard.  Enjoy!

  • approx 1 quart vinegar (I like raw apple cider vinegar, but any would work)
  • 1 large handful of fresh basil leaves, roughly chopped
  • garlic cloves, optional

Add the basil leaves and optional garlic to the jar.  Cover with vinegar.  Add a lid.  Let stand at room temperature for 2 weeks.  Taste and if you like the flavor, strain.  If it's still weak, let stand another week and repeat process until you're satisfied with the flavor.  Store in your cupboard until its gone! 

1.5 packed cups basil
2-3 cloves garlic, peeled
¼ - ½ tsp sea salt
3 tbls nuts (pine nuts are traditional, but we often use walnuts)
3 tbls Parmesan cheese, grated
4 tbls olive oil

Place basil in food processor, pulse until chopped. Add remaining ingredients (if you want you can save out the olive oil until last and add it using the attachment that lets you add liquids drop by drop) and process to a smooth paste. Pesto lasts several days in the fridge, if sealed. It also freezes excellently. Serve mixed into pasta or on pizza instead of tomato sauce. It’s also good with meat or fish.

1bunch beets, cooked and chopped
1-2 medium cucumbers, peeled and chopped
½ cup crumbled feta cheese
¼ cup basil, minced

Combine above ingredients.

Dressing:
Whisk together below ingredients and pour over salad:

4 TBLS olive oil
2 teaspoons lemon Juice
2 teaspoons vinegar (cider or red wine)
salt and pepper to taste

1bunch beets, cooked and chopped
1-2 medium cucumbers, peeled and chopped
½ cup crumbled feta cheese
¼ cup basil, minced

Combine above ingredients.

Dressing:
Whisk together below ingredients and pour over salad:

4 TBLS olive oil
2 teaspoons lemon Juice
2 teaspoons vinegar (cider or red wine)
salt and pepper to taste

¼ cup chopped nuts of choice
2-3 oz cheese, cut into ½” cubes or grated
1 bunch kale, midribs removed, thinly sliced
1 bunch beet roots, boiled or roasted & chopped
¼ red onion, thinly sliced
2 Tbsp lemon juice
1-2 tsp vinegar (balsamic or cider)
3 Tbsp olive oil
1 tsp honey
Salt and pepper to taste

Whisk together lemon juice, vinegar, oil, honey, salt and pepper. ‘Massage’ kale leaves with dressing. Let sit 10 minutes. Mix in remaining ingredients and serve.

*Optional: add steamed beet greens to the salad.

¼ cup chopped nuts of choice
2-3 oz cheese, cut into ½” cubes or grated
1 bunch kale, midribs removed, thinly sliced
1 bunch beet roots, boiled or roasted & chopped
¼ red onion, thinly sliced
2 Tbsp lemon juice
1-2 tsp vinegar (balsamic or cider)
3 Tbsp olive oil
1 tsp honey
Salt and pepper to taste

Whisk together lemon juice, vinegar, oil, honey, salt and pepper. ‘Massage’ kale leaves with dressing. Let sit 10 minutes. Mix in remaining ingredients and serve.

*Optional: add steamed beet greens to the salad.

A hash can be made with many kinds of veggies and here's one version that is delicous with eggs for breakfast.  Feel free to substitute here for other veggies if you don't have these.

1 pound beets, peeled and cut into a 1/2 inch dice
3/4 pound potatoes, cut into a 1/2 inch dice
2-3 tablespoons oil
1 small onion, diced
salt and pepper
red chili flakes

Boil beets and potatoes until tender.  Drain well.  Heat skillet add oil and onion.  Add potatoes and beets.  Sautee stirring  until onions turn translucent and the potatoes turn golden, about 5-10 minutes.  Serve hot with eggs.  Leftovers can be reheated easily, too.

This roasting technique is delicious!  But only the leaves can get crispy, not the stems and roots so you can remove those and use them in a separate application if desired.  Otherwise throw them in, too, for a delicous beet dish with incredible sweetness.

1 bunch of beet greens, leaves removed from stems and baby roots (either reserved or added in), washed and dried
oil
salt

Very lightly drizzle oil over beet greens and toss to coat on both sides.  Line baking sheets with parchment paper or foil and lay the beet greens on these.  Sprinkle with salt.  Bake at 350 degrees for 5 minutes, turn over and bake another 5 mintues or until crispy.  Do not walk away from the oven since these cook very fast!

Availability: July

Storage tips: Refrigerate in a plastic bag. Beet Greens should last at least a week.

How to eat: Beet greens are the baby beet plants before they mature to full sized roots and are eaten whole: root, stem and leaf. They need to be washed very thoroughly as they harbor small bits of grit in and around the baby roots. Beet greens are best steamed in a very little amount of water or in a steamer basket. Steam them whole or chopped for 5-10 minutes until tender. Top with butter, salt, pepper, and a splash of vinegar.

How to preserve:  Blanche and freeze is the best way to preserve these greens.

This is a delicious recipe that you can alter to your liking based on what proportions of the ingredients you add.  Go wild!

½ to ¾ cup walnuts, toasted
1 tablespoon ground cumin
1 cup leftover cooked beets, chopped
1 tablespoon tahini or other nut butter of choice
1-2 cloves garlic, minced (or to taste)
1-2 tablespoons lemon juice (or to taste)
Olive oil, salt and pepper (or to taste)

Blend nuts in food processor to a fine crumble.  Add the rest of the ingredients and blend until a smooth paste.  Taste and add more of any of the ingredients as needed.  Serve cold as a spread or dip and store in the refrigerator.

3 pounds beets

For the dressing:
3/4 teaspoon ground cumin
3 tablespoons lime juice
1 tablespoon honey (or to taste)
3 tablespoons olive oil
salt

For the garnish:
fresh herbs like mint, cilantro, dill, etc.

Trim and wash beets, and leave whole if quite small (1 1/2 to 2 inches in diameter) or peel and coarsely chopped if larger.  Spread on a cookie sheet, toss with olive oil and roast in a 400 degree oven for 1 hour or until tender.  Cool beets, remove skins, and chop into bite sized pieces if roasted whole.  Combine dressing ingredients and pour over cool beets.  Toss well to coat.  Serve immediately or chill to marinate and serve later.  Top with fresh mint upon serving.  Beautiful and delicious!

One of our favorite ways to use beets during the hot summer months is to make a cold salad with them.

1 bunch beet roots, chopped into bite-size pieces
1-2 tbls of minced onion (or green onion tops)
2-3 oz chevre (soft goat cheese), plain or herbed
2 tbls minced walnuts
2-3 tbls olive oil
2 tsp balsamic vinegar
1 tbls minced fresh herbs (chives, dill, parsley, etc.), optional

Boil beets until tender. Drain and cool. Put in a bowl and mix in onion, chevre, and walnuts. In a small bowl or jar mix together olive oil, vinegar and optional herbs. Pour this over your beet mixture and serve cold.

1 bunch beets (roots only), about 3/4 to 1 pound
3 tbls butter
3 cups water
Salt and pepper to taste
2 tbls chives, chopped (optional)
Sour cream

Chop beets into 1/2” cubes. Heat butter over medium-low heat in a heavy-bottomed pot. Add beets and sauté gently for 30 minutes or until tender. Add water, bring to a boil, and simmer for 15 minutes. Puree, either with a handheld blender, or by allowing it to cool slightly before pureeing in a blender. Season to taste with salt and pepper. Serve garnished with optional chives and a dollop of sour cream. Serves 2-4.

This recipe is adaptable to how much time you have.  I had roasted a whole bunch of garlic and had it in the fridge so I used roasted garlic and boiled beets.  You could also roast the beets and the garlic together until tender, probably about 1 hour, before proceeding with the recipe.  It'll be tasty no matter how you make it!

2 pounds beets, cooked and skins removed (either roasted or peeled, chopped and boiled)
4 (or more) garlic cloves, (preferably roasted, but raw is fine, too)
4 cups chicken or vegetable broth
salt and pepper
1/2 teaspoon dried thyme
1 tablespoon prepared horseradish
sour cream
fresh dill, minced (optional)

Puree a little bit of broth with the beets, garlic, salt, pepper, and thyme together until smooth.  Add more broth to get the right thickness and heat until hot.  Combine the horseradish with sour cream to taste.  Serve soup hot in bowls with dollops of the horseradish sour cream on top.  Garnish with the optional fresh dill.

¾ cup pureed beets (roots peeled, chopped, boiled, drained & pureed)
¼ cup applesauce
3 eggs, beaten
1 tablespoon oil
Butter, salt and pepper to taste
*Optional toppings: Sweet: maple syrup & whipped cream; Savory: goat cheese or feta cheese or sour cream with parsley

Combine beets, applesauce, and eggs and season with salt and pepper to make batter.  Heat oil in skillet, and fry spoonfuls of the batter on both sides.  Top with butter and optional toppings.

Beets and Sausage Mash

1 pound beets or 1 bunch beets (greens removed), chopped
4 TBSP cooking oil
1 pound natural spiced sausage
salt and pepper

Boil beets until tender.  Drain and mash.  Heat oil in skillet and cook sausage until cooked through.  Add beets, stir to thoroughly mix, season to taste with salt and pepper and serve.  Makes 4-6 main dish servings. 

Our friend Billi at the Orono Farmers Market says she makes this dish when she's the featured chef at "Taste of the Market" at various farmers markets around Maine and it is always a huge hit with everyone!

2-3 tablespoons butter or oil
1 medium onion, thinly sliced
2 tablespoons ginger root, minced
2 garlic cloves, minced
1/2 to 1 small head green cabbage, or 1/4 to 1/2 medium head, very thinly sliced or shredded (about 3-4 cups)
1/2 teaspoon cumin seeds, crushed
salt to taste
1+ cup water

In large skillet heat oil over medium heat.  Add onion and saute, stirring until softened, about 5 minutes.  Stir in ginger and garlic and cook 30 seconds stirring constantly.  Add cabbage, cumin seeds, and salt.  Increase heat to medium-high and stir frequently to prevent sticking for about 5 minutes or until cabbage begins to wilt.  Add water and cook,  stirring as needed until cabbage is very tender and water has evaporated.  This should probably take about 10 minutes, but add more water if necessary.
 

3 tablespoons butter
1 bunch carrots, sliced crosswise
¼ cup chicken stock or water
1 tablespoon vinegar (I used apple cider)
1 tsp sugar or maple syrup
Salt and pepper
1 tablespoon minced dill

Heat butter in skillet on medium.  Add carrots, stock, vinegar, sugar, salt and pepper.  Simmer covered until just tender, about 5 minutes.  Uncover and turn up the heat to reduce the liquid to a sauce.  Add dill and mix.  Serve.

  • Cooking oil
  • 1 garlic scape, minced (or 1 clove garlic)
  • 1 slice fresh ginger root, peeled and cut into strips
  • 1 bunch pac choi, halved lengthwise, and rinsed
  • ½ cup water
  • 1 TBLS soy sauce
  • hot chili flakes, to taste

Heat oil in skillet and sauté garlic and ginger quickly for 10 seconds. Add pac choi, water, soy sauce, and hot pepper. Simmer covered until fork tender, about 5-10 minutes, depending on size. Flip pac choi halfway through to cook evenly.
 

  • 1 red kuri squash, halved, seeded, and cut into 1"x2" chunks, skin on
  • cooking oil
  • 1 clove garlic, chopped
  • broth
  • salt and pepper to taste

Heat oil in skillet on medium.  Saute red kuri squash for a few minutes, stirring.  Add garlic and stir 1 minute more.  Add broth to pan to 1/4 - 1/2" deep.  Bring to a boil, reduce to a simmer, and cook covered until squash is tender.  Season with salt and pepper.  Serve hot.

Our little one calls eggs, "eggie," so we named this family favorite after her word!  Here is a big version of this casserole.  We are big eaters at our house, so I just make it big and eat the leftovers cold.  Halve it if you need it smaller.

12 eggs
16 oz cottage cheese
4 TBLS parmesan cheese
2 garlic cloves, minced
1/2-1 cup onion, minced
cooked veggie, coarsly chopped, optional (Try broccoli, kale, mushrooms, Brussels sprouts, summer squash, etc.)
2+ cups grated cheese of choice

Combine eggs, cottage cheese, parmesan cheese, garlic, onion and optional cooked veggie.  Mix until well combined.  Pour into a greased 9x13 inch casserole dish.  Bake at 350 until fork comes out clean, approx 45 minutes.  Top with cheese and return to oven to melt cheese.  Serve warm or refrigerate and serve cold for lunch.

Okay, taking me back to my roots of growing up in Texas.  Here's a super delicious and fast breakfast option that everyone loves in our household.  It is a great way to use up stale tortillas or tortilla chips.

  • handful of onions, scallions, or chives, minced
  • eggs, beaten (whatever number you need for however many people you're serving)
  • dash of milk or cream
  • grated cheese, to taste
  • corn tortillas or corn tortilla chips
  • cooking oil
  • cilantro, chopped
  • salsa
  • sour cream, optional

Combine the onion/chives/green onions with the eggs, milk, and cheese and mix well.  If you are using regular corn tortillas, add them at this point.  If you are using chips, hold off.  Heat cooking oil in skillet on medium.  Add egg mixture and scramble until almost cooked through, at which point add chips if using.  Serve up and top with chopped cilantro, salsa, and sour cream.  Enjoy!

When I make this I don't puree it, though you could if you like a smooth texture better.  I personally like the texture of the very tender broccoli swimming around in a thick broth.  Mmmm!

1-3 TBLS cooking oil or butter
1 bunch scallions (or 1 onion), chopped
2-3 cups broccoli florets (bite size pieces)
2-4 cups chicken broth
1 buttercup squash, roasted and flesh mashed

On medium, sauté scallion in butter until tender.  Add broccoli, squash, broth, salt and pepper to taste.  Simmer until broccoli is very tender.  Check seasonings and add optional cream, milk, coconut milk, etc.

When I make this I don't puree it, though you could if you like a smooth texture better.  I personally like the texture of the very tender broccoli swimming around in a thick broth.  Mmmm!

1-3 TBLS cooking oil or butter
1 bunch scallions (or 1 onion), chopped
2-3 cups broccoli florets (bite size pieces)
2-4 cups chicken broth
1 buttercup squash, roasted and flesh mashed

On medium, sauté scallion in butter until tender.  Add broccoli, squash, broth, salt and pepper to taste.  Simmer until broccoli is very tender.  Check seasonings and add optional cream, milk, coconut milk, etc.

1 pound broccoli including stems, julienned
½ bunch carrots, thinly sliced or grated
1 scallion or ½ small onion, finely chopped (optional)
1-2 cups bok choy or cabbage, shredded (optional)
2 garlic scapes, minced
fresh or dried herb, minced (basil, dill, parsley, etc.)

Toss above ingredients.

¾ cup mayo or greek yogurt
1 tsp prepared mustard
3-4+ tsp vinegar and/or lemon juice
1-2 TBLS olive oil
salt, pepper, celery seed to taste

Whisk together to make dressing.  Pour over tossed salad ingredients.

1+ lb. broccoli, cut into florets
2-4 tablespoons butter, melted
2 tablespoons fresh dill, minced
1-2 tablespoons lemon juice
Salt and pepper to taste

Steam broccoli until tender.  Mix butter, dill, and lemon juice together.  Pour over hot broccoli and serve.

½ cup chicken stock (or water)
½ tsp dried thyme (or a couple sprigs fresh)
3 cups broccoli florets
½ cup sour cream
2 tsp flour
2 tsp Dijon-type mustard

Bring broth and thyme to boil over high heat. Add broccoli, return to boil, and simmer covered for about 5 minutes until tender-crisp. Remove broccoli, retaining cooking liquid. Blend together sour cream, flour, and mustard and add to liquid. Cook over medium heat until thickened about two minutes, stirring. Stir in broccoli and serve.

I love this recipe!!  Make sure to put enough salt to make the flavors come out!

1 bunch broccoli, cut into florets
1/3 cup peanut butter
1/3 cup olive oil
1/8 teaspoon cayenne powder
2 cloves garlic, minced
2 teaspoons vinegar
2 tablespoons soy sauce
salt to taste

Steam broccoli until crisp tender.  Combine the rest of the ingredients into a smooth sauce and pour over steamed broccoli.  Serve hot!

  • 1 lb Brussels sprouts, trimmed, halved, quartered or whole depending upon size and boiled until tender crisp (about 6 minutes)
  • cooking oil or butter
  • 1 bunch leeks, cleaned and chopped (or substitute chopped onions)
  • 1 clove garlic, minced, optional
  • 8-9 eggs, beaten
  • dash of milk
  • ¼-1/2 cup parmesan cheese, grated
  • salt and pepper to taste

Heat your cooking oil on medium in a cast iron skillet or other oven safe skillet. Add leeks and saute gently, stirring until tender, but not browning. Add prepared Brussels sprouts and optional garlic and saute until heated through. Meanwhile, mix eggs, milk, cheese, salt and pepper in a bowl. Pour over leek and Brussels sprouts saute. Cook on medium until the edges begin to set, about 5-10. Cook in the oven at 400 until middle is set, about 15-20 minutes.  

Lots of our members love to pair Brussels sprouts with bacon!  Who wouldn't?!  Here's a tried-and-true recipe shared by a CSA member:

  • 6 slices bacon, chopped
  • 1/2 cup sliced shallot (or onion)
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 6 garlic cloves, thinly sliced
  • 3/4 cup vegetable or chicken broth
  • salt and pepper to taste

Heat a large skillet over medium heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan.  You can reserve the remaining drippings for another use if desired.

Return skillet to medium-high heat, and stir in bacon, shallot (or onion), and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 2-4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper to taste.

This is a great breakfast option with eggs.  Lovin' it!

2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, minced
1 teaspoon curry powder, (or cumin powder or 1/4 teaspoon cayenne or other spices, etc.), optional
about 1 pound cooked potatoes, cut into chunks (cold)
about 1/2 pound cooked cabbage (cold)
salt and pepper to taste

Heat oil in skillet over medium heat.  Add onion and cook, stirring until softening about 5-7 minutes.  Add garlic and optional curry powder (or other spice combo) and cook for about 1 minute.  Add potatoes and additional oil and cook for a few minutes, stirring, until browning.  Add cabbage and cook another few minutes, stirring.  Season with salt and pepper and serve hot! 

This is a great breakfast option with eggs.  Lovin' it!

2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, minced
1 teaspoon curry powder, (or cumin powder or 1/4 teaspoon cayenne or other spices, etc.), optional
about 1 pound cooked potatoes, cut into chunks (cold)
about 1/2 pound cooked cabbage (cold)
salt and pepper to taste

Heat oil in skillet over medium heat.  Add onion and cook, stirring until softening about 5-7 minutes.  Add garlic and optional curry powder (or other spice combo) and cook for about 1 minute.  Add potatoes and additional oil and cook for a few minutes, stirring, until browning.  Add cabbage and cook another few minutes, stirring.  Season with salt and pepper and serve hot!

Easy way to dress up plain winter squash.  Our friend described this as "Kinda like mashed potatoes, except way better!"

3 cups cooked butternut flesh
3 eggs, lightly beaten
¼ teaspoon nutmeg
Salt and pepper to taste
2-4 tablespoons melted butter

Half and seed squash, place face down in baking dish in 1 inch water.  Bake at 400 until tender.  Cool.  Puree all ingredients.  Put in baking dish.  Bake at 350 for about 30 minutes.

Availability: September-December (possibly longer if supplies last)

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry room in your house and should last at least into November and can last much longer depending on conditions.

How to eat: Basic winter squash preparation includes roasting. Heat oven to 350 degrees, cut squash in half, scoop out seeds and place face down on baking sheet or dish. Add ½ inch of water to the pan and roast for 45 minutes or until a fork pierces easily through the skin. We enjoy using winter squash in soups and as a side dish.

  • onions, finely sliced
  • cooking oil
  • garlic chopped
  • cabbage, finely sliced
  • small meatballs (approx 1" in diameter) of any kind (store bought or homemade)*
  • broth
  • salt and pepper to taste
  • tomato paste, optional
  • fresh parsley, chopped, to garnish

Heat cooking oil in large pot on the stove on medium.  Add onions and saute until translucent, but not browning.  Add garlic and stir one minute more.  Add a generous helping of broth and bring to a simmer.  Drop in your meatballs and cabbage and simmer until meat is cooked through.  Season with salt and pepper and optional tomato paste.  Garnish with fresh parsley.

*If you want to make your own meatballs, here's what I do.  For every pound of ground meat (spiced or unspiced) mix in salt and pepper to taste and additional spices as desired.  Add 1/2 cup bread crumbs and 1 egg.  Mix well and form into small balls.

This is simple and delicious.  You could sustitute kale for cabbage or other greens for swiss chard.  It's flexible.

  • 2-3 TBLS cooking oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 pound Swiss Chard, chopped
  • 1-2 pounds green cabbage, shredded
  • 1/4 pound bacon, chopped
  • 1/2 TSP turmeric
  • 6+ cups broth
  • salt and pepper, to taste
  • parsley, chopped for garnish

Saute onion and bacon in oil until onion is translucent, about 5-10 minutes.  Stir in garlic, Swiss chard, cabbage and cook a few minutes until slightly softened.  Add turmeric and broth to cover generously.  Simmer until vegetables are soft, approx 1/2 hour.  Season with salt and pepper.  Garnish with parsley.

This is simple and delicious.  You could sustitute kale for cabbage or other greens for swiss chard.  It's flexible.

  • 2-3 TBLS cooking oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 pound Swiss Chard, chopped
  • 1-2 pounds green cabbage, shredded
  • 1/4 pound bacon, chopped
  • 1/2 TSP turmeric
  • 6+ cups broth
  • salt and pepper, to taste
  • parsley, chopped for garnish

Saute onion and bacon in oil until onion is translucent, about 5-10 minutes.  Stir in garlic, Swiss chard, cabbage and cook a few minutes until slightly softened.  Add turmeric and broth to cover generously.  Simmer until vegetables are soft, approx 1/2 hour.  Season with salt and pepper.  Garnish with parsley.

This recipe is named after our friend who likes this recipe so much.  The amounts of specific ingredients can be varied so adjust according to your tastes!

2 cups green cabbage, shredded
1/2 cup onion, thinly sliced
3 tablespoons oil
1 clove garlic, minced
1/8 teaspoon cayenne powder (or 1 tablespoon fresh minced hot pepper), or to taste!
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
salt to taste

Heat the oil in skillet on medium and saute onion and cabbage, stirring until soft, about 20 minutes.  Add the rest of the ingredients and stir.  Serve hot!
 

Traditionally kimchi is made with Chinese cabbage but you can also substitute regular cabbage if you don't have the Chinese version.

1 head Chinese Cabbage (about 2 pounds), thinly sliced
1 cup carrots, grated
1/2 cup radish, grated
½ cup onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tsp red chili flakes
1 tbsp salt

Combine ingredients in large bowl. Massage with clean hands, or stir, until juicy. Pack into a quart jar or other glass container leaving at least 1 inch of head room to the top of the jar. Press down with spoon until you see juices around the top of the veggies. Cap lid tightly and leave at room temperature for 2-3 days. Store in fridge and enjoy for months. Makes approx. 1 quart.

Traditionally kimchi is made with Chinese cabbage but you can also substitute regular cabbage if you don't have the Chinese version.

1 head Chinese Cabbage (about 2 pounds), thinly sliced
1 cup carrots, grated
1/2 cup radish, grated
½ cup onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tsp red chili flakes
1 tbsp salt

Combine ingredients in large bowl. Massage with clean hands, or stir, until juicy. Pack into a quart jar or other glass container leaving at least 1 inch of head room to the top of the jar. Press down with spoon until you see juices around the top of the veggies. Cap lid tightly and leave at room temperature for 2-3 days. Store in fridge and enjoy for months. Makes approx. 1 quart.

This goes great over rice with scrambled eggs for breakfast!

1 head of garlic, peeled and chopped
1 onion, chopped
1-2 sweet red peppers, chopped (seeds removed)
¼-1/2 teaspoon cayenne powder (to taste)
4 tablespoons oil
1.5-2 pounds cabbage, finely shredded
salt to taste

Blend garlic, onion, sweet pepper, cayenne powder, and 2 TBLS water to make a paste.  Heat oil on medium-high & add paste, stirring, 5-10 min.  Add cabbage, salt, & 4 TBLS water if necessary.  Turn down heat to low.  Simmer, covered until tender, about 15-20 min.

This is a great, basic way to serve turnips as a sweet side dish that can balance their mild bitterness. 

2 lbs turnips, peeled and cut into wedges
salt to taste
2-4 tablespoons butter
sweetener of your choice, like maple syrup, honey, etc. (about 1/3 cup or to taste)

In a skillet, combine turnips and salt with enough water to barely cover.  Bring to a boil, and then simmer until turnips are just tender, about 10 minutes or less.  Drain, remove turnips and dry the skillet.  Reheat skillet on high, add butter and sweetener and boil until mixture has turned amber colored, about 2 minutes.  Add turnips and cook until well coated with the sweet glaze, about 5 minutes.  Make sure to stir frequently to prevent sticking.  Serve hot.

This is our absolute favorite way to have beets.  Gene says that he doesn't believe anyone that says they don't like beets until they've tried this recipe:

3-4 medium beets, sliced into thin rounds
2 medium onions, sliced into thin rounds
4 TBSP cooking oil
salt and pepper

Heat cooking oil in a heavy bottomed skillet on medium heat.  Add sliced beets and onions and saute for 15 minutes, stirring frequently.  Turn the heat to medium-low, cover skillet and cook for 30-45 minutes until caramelized, stirring occasionally to prevent sticking.  Season and serve hot.  Makes 4 accompaniment servings.

This is a basic recipe that can be used as a side dish to any meal: to top rice, pasta, or polenta, to top meatloaf (aka Kalpudding, which is where I got the idea) or with fish.  Add flavors to spice it up like garlic, cayenne, cumin, paprika, etc.  It’s an easy way to make cabbage yummy, so get creative!

Cabbage, shredded
cooking oil (olive oil, butter, bacon fat, etc.)
Sweetener, optional (molasses, maple syrup, sugar, etc.)
Salt and pepper to taste

Heat oil in skillet on medium high.  Add cabbage and stir to coat.  Reduce heat and cook gently until caramelized and tender, with no liquid remaining, approx 30-60 min.  Stir often to keep from sticking.

This is so delicious that everytime I make it I wish I used more onions than I did because caramelized onions have so many uses!  They're great as a topping pizza or pasta dishes, over steak or pork chops, in French onion soup, mashed up with potatoes or in an onion dip.  You can also make this with shallots, too.  But, be careful not to burn it for obvious reasons! 

onions, peeled, and sliced thinly
butter or oil

Saute onions in butter or oil over medium low heat in a heavy bottomed pan until they turn a deep golden brown and are super sweet and soft.  Keep stirring and turning the heat down as needed to keep them from burning.  The process usually takes me about 45 minutes.

This recipe is perfect in a cast iron fry pan!  If you don't have one, use your heaviest bottomed pan and watch carefully.  You might need to stir/add more oil more frequently to prevent sticking.  Either way, this is quite delish!

4+ tablespoons olive oil
¾ pound turnips, unpeeled, cut into ½ inch dice
¾ pound potatoes, unpeeled, cut into ½ inch dice
¾ pound carrots, peeled, cut into ½ inch dice
Salt and pepper to taste
Thyme to taste (approx 1 tsp dried)
½ pound onion, chopped

In heavy bottomed skilled, heat olive oil on medium.  Add all ingredients except onions and sauté at a gentle sizzle, stirring for about 15-20 minutes.  Try not to brown too quickly, reduce heat if necessary, &/or add more oil.  Add onions and continue to cook as above until veggies are tender and deep brown.

You can use any green here, but Carmen likes it best with massaged kale!  Enjoy :)

Delicata squash, seeds removed and chopped (with skin on)
1 bunch kale, rinsed, midribs removed, and torn into bite size pieces
4 TBLS olive oil
1 TBLS vinegar
salt and pepper to taste
parsley, minced

Toss squash with a little oil and roast in oven until soft at 400* for about 20-30 min.  Meanwhile, whisk together & pour dressing over kale and massage for 5+ minutes to mix and soften.  Cool squash and add to kale.  Toss to mix and serve cold.  PS: Yes, you can eat the skins, says Carmen.  J

This is a flexible recipe for a version of shepards pie with a squash topping!  Try adding or deleting as desired the veggies involved. 

Leeks (or onions), cleaned and chopped
Carrots, peeled and chopped
Beets, peeled and chopped small
Sausage, cooked (Carmen likes chorizo)
4 cups cooked squash, seasoned with salt/pepper

Sauté leeks, carrots, beets until tender.  Add sausage and stir.  Lay in the bottom of baking dish.  Top with mashed squash and bake in 350 oven until heated through.

1 bunch carrots, cut into 1.5”x .25” x .25” sticks
4 tablespoons cilantro, chopped
1+ tablespoon lemon juice
1+ tablespoon olive oil
Salt, paprika, cayenne powder to taste
Scallions, chopped (optional)

Drop carrots into a pot of boiling water for 10 seconds.  Remove to bowl and add the rest of the ingredients.  Combine well and serve either room temp or chilled.

1 bunch carrots, cut into 1.5”x .25” x .25” sticks
4 tablespoons cilantro, chopped
1+ tablespoon lemon juice
1+ tablespoon olive oil
Salt, paprika, cayenne powder to taste
Scallions, chopped (optional)

Drop carrots into a pot of boiling water for 10 seconds.  Remove to bowl and add the rest of the ingredients.  Combine well and serve either room temp or chilled.

1 onion, sliced into thin rounds
3 Tbls butter
1 bunch carrots, sliced into thin rounds
1 quart chicken stock
½ bunch cilantro, coarsely chopped
¼ tsp cayenne pepper
Juice of 1 lime
Salt and pepper to taste

In a heavy-bottomed pot over medium-low heat, melt the butter. Add the onion and carrots and sauté until tender, 8-10 min. Add the chicken stock, bring to a boil, then lower the heat to a simmer. Simmer until vegetables are very soft, about 15 min. Add cilantro, cayenne, lime juice and seasoning. Puree, either with a hand-held immersion blender, or by allowing the soup to cool slightly before transferring to a blender or food processor. Serve with a dollop of sour cream in each bowl. Serves 2-4.

1 onion, sliced into thin rounds
3 Tbls butter
1 bunch carrots, sliced into thin rounds
1 quart chicken stock
½ bunch cilantro, coarsely chopped
¼ tsp cayenne pepper
Juice of 1 lime
Salt and pepper to taste

In a heavy-bottomed pot over medium-low heat, melt the butter. Add the onion and carrots and sauté until tender, 8-10 min. Add the chicken stock, bring to a boil, then lower the heat to a simmer. Simmer until vegetables are very soft, about 15 min. Add cilantro, cayenne, lime juice and seasoning. Puree, either with a hand-held immersion blender, or by allowing the soup to cool slightly before transferring to a blender or food processor. Serve with a dollop of sour cream in each bowl. Serves 2-4.

2-4 tablespoons butter
1 large onion, chopped
1 pound carrots, chopped
1 pound parsnips, peeled and chopped
2-4 cups chicken or vegetable broth
salt and pepper
¼ cup cream or milk

Heat butter in pot on medium.  Add onion and sauté until softened, about 5 minutes.  Add carrots and parsnips, broth, and simmer until tender, about 20 minutes.  Remove from heat and puree.  If too thick, add more broth.  Add salt and pepper.  Add cream or milk.  This soup is also good cold.

This is an elegant, light, and sweet side dish to dress up your carrots.  Great for a winter party!

4 cups carrots, peeled and chopped
4 tablespoons butter
2 cups onions, minced
2 eggs, separated
salt to taste
1/4 teaspoon ground gloves

Steam carrots until tender, about 15-20 minutes.  Cook onion in butter until tender in skillet.  Puree carrots and onions together with egg yolks, salt, and cloves until smooth.  Beat egg whites to stiff and gently fold into carrot puree.  Pour into a buttered baking dish.  Bake in a 350 degree oven for 20 minutes until puffy.

1 cup minced onion
1/4 cup peeled and minced fresh ginger root
1 stick of butter
6 cups chicken stock
2 pounds of carrots, peeled and sliced
1 1/2 cups cream or half and half or milk
1/2 teaspoon cinnamon
salt and pepper to taste

In 4 tablespoons butter, saute onion and ginger root until softened, about 5-10 minutes.  Add the carrots and chicken stock.  Bring to boil, turn down, and simmer until carrots are very tender, about 1/2 hour.  Puree, stir in cream, remaining butter, cinnamon, salt and pepper.  Serve hot!
 

  • 1/2 tsp cumin
  • 1/2 tsp corriander
  • 6 TBLS olive oil
  • 1 tsp honey
  • 1 pound carrots, peeled, halved or quartered depending on size, and chopped into 1/4" chunks
  • 3 cloves garlic, peeled but whole
  • salt and pepper to taste
  • juice of 1/2 to 1 lemon, to taste
  • juice of 1 orange
  • 3 TBLS tahini

Mix cumin, corriander, 4 TBLS olive oil and honey together.  Coat carrots and garlic in this "dressing" and spread on baking sheet.   Roast at 400 degrees until tender, approximately 30 minutes.  Let cool.  Add the carrots, the remaining olive oil and the rest of the ingredients to the food processor and blend until smooth.  Check for taste and add anything else if needed.  Refrigerate and use as a dip or spread!

  • ½ cup (packed) fresh basil leaves 
  • 2 cups carrot tops (leaves)
  • ¼ cup finely grated parmesan cheese
  • 1 garlic clove
  • 3 TBLS nuts of your choice, macadamia, walnut, pecan, or pine nuts
  • ½ cup olive oil (more or less)
  • salt and pepper to taste

Pulse garlic and nuts in a food processor until a coarse paste forms.  Add basil, parmesan, and carrot tops; process until well blended. Add olive oil and pulse until combined into desired paste consistency.  Season with salt and pepper to taste.   

To freeze, pack into ziplock bags as is or into ice cube trays and freeze.  The pop the pesto cubes out and store in ziplock bag in freezer.

1 medium head of cauliflower, cut into bite sized florets (about 1 pound)
2-3 slices of fresh ginger root, peeled and minced
1-2 tablespoons fresh hot peppers, minced or substitute cayenne powder to taste
2 tablespoons cilantro, minced
3/4 cup cream (or thin with some milk if desired but won't be a thick)
salt to taste

Bring all ingredients to a boil in large skillet.  Simmer until cauliflower is tender, about 10 minutes.  Lift of lid and simmer away excess liquid making a sauce (if necessary).  Serve hot! 

1-2 tbls lemon juice
1 celery root, trimmed and peeled
¼ cup mayonnaise
1 tbls Dijon mustard
2 tsp chopped fresh parsley
Pinch of ground black pepper

Pour lemon juice into a bowl. Cut the peeled celeriac into 1/8-inch matchsticks and immediately toss in the lemon juice to prevent browning. In a small bowl combine remaining ingredients. Add celeriac and refrigerate for several hours to blend flavors. Serves 2-4.

Availability: October-March

Storage tips: Refrigerate in a plastic bag. Celeriac should store for at least a month.

How to eat: Celeriac is also known as celery root. It’s a root vegetable that tastes like celery and serves as a good substitute for celery. Its great prepared in a mash with other root vegetables or put into a winter soup. Roasting along with other root vegetables is also a great way to bring out celeriac’s flavor.

You can also substitute beet greens or kale for chard in this recipe and it will still be awesome.  Plus you don't have to use new potatoes.  ;)

  • cooking oil
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 green chili, seeded and minced (or use chili flakes, to taste)
  • 1-2 TBLS fresh ginger, minced
  • 1 TSP garam masala (or substitute a pinch or two each of any combo you have on hand of the following spices: cardamom seeds, cloves, black pepper, cumin seeds, cinnamon, and/or nutmeg)
  • 1/2 TSP mustard seeds
  • 1/2 TSP ground cumin
  • 1/4 TSP turmeric
  • 1 pinch cardamom seeds or 3 cardamom pods
  • 1-2 cups water
  • 1 pound potatoes, cut into chunks
  • 1 bunch Swiss chard, chopped
  • 1 cup plain yogurt
  • 1-2 TBLS tomato paste
  • fresh herb like cilantro or parsley chopped, to taste
  • salt and pepper to taste

Heat the oil in a pot on medium.  Saute onion stirring until translucent, about 5-10 minutes.  Add garlic, chili, and ginger.  Stir for a few seconds.  Add spices.  Stir a few seconds.  Add the water, potatoes, and chard.  Simmer covered until potatoes are tender.  Meanwhile mix the yogurt, tomato paste, and herb together.  When potatoes are cooked, removed from heat.  Add yogurt mixture and check seasonings.  Serve over rice or with an Indian flat bread like naan.

2+ TBLS cooking oil
½ lb summer squash, thinly sliced
1 small onion, finely chopped
½ lb Swiss chard, finely chopped
1-2 garlic cloves, minced (to taste)
7-8 eggs
chopped basil
salt, pepper, grated cheese to taste

Sauté squash & onion in oil until softening 3-5 min. Add chard & garlic.  Cover & cook on medium-low until wilted & tender. Cool & drain well.  Whisk eggs, basil, cheese, salt, & pepper together. Add veggies & stir. Heat oiled skillet. Pour in egg mixture and cook 3-5 minutes.  Place in 400* oven until cooked through.

2+ TBLS cooking oil
½ lb summer squash, thinly sliced
1 small onion, finely chopped
½ lb Swiss chard, finely chopped
1-2 garlic cloves, minced (to taste)
7-8 eggs
chopped basil
salt, pepper, grated cheese to taste

Sauté squash & onion in oil until softening 3-5 min. Add chard & garlic.  Cover & cook on medium-low until wilted & tender. Cool & drain well.  Whisk eggs, basil, cheese, salt, & pepper together. Add veggies & stir. Heat oiled skillet. Pour in egg mixture and cook 3-5 minutes.  Place in 400* oven until cooked through.

2 lbs. summer squash, grated or spiralized
¼ - 1 cup water
1 tsp salt (or to taste)
1 cup grated cheddar cheese (or to taste)
2 TBLS milk
1 TBLS butter

Put squash and water into skillet.  Simmer until desired tenderness.  Drain any extra water.  Add rest of ingredients and mix together.  Serve hot and eat it up.  Leftovers are not as good.

We use this basic formula for any veggies to make a delicious, one-of-a-kind stir-fry with whatever we have in our fridge!  Feel free to change this up for whatever you have and use the same dressing.  Or tweak that, too! :)

½ cabbage, thinly sliced
½ pound snow peas, chopped
1 bunch radishes, chopped
2 garlic scapes, minced
1-2 tablespoons ginger, minced

Heat oil on medium-high, add veggies and stir until tender-crisp.  Remove from heat and pour over the following dressing:  1 TBLS each maple syrup, cider vinegar, soy sauce, 2 TBLS olive oil, and ½ tsp cayenne powder. Toss & serve.

This is Mary Margaret’s favorite way to stew chicken pieces. The sauce has such wonderful flavor!

1 Chicken cut into 8 pieces or 4 thighs or 4 drumsticks
1 ½ lb. onions, thinly sliced
2 garlic cloves, minced
4 TBSP cooking oil or butter
2 TBSP paprika
1 ½ cups chicken stock
Salt and pepper

Heat oil on medium in large heavy bottomed skillet or heavy bottomed 4 quart pot. Add onions and garlic and sauté until softened, about 7 minutes. Add chicken pieces and sauté with onions until chicken pieces are browned, about 3 minutes. Briefly remove from heat and add paprika and season to taste with salt and pepper. Stir well to incorporate seasonings. Add chicken stock and return to heat. Bring to a boil and then reduce heat to a simmer. Simmer one hour with a lid on. Then, remove the lid and increase the heat to boil off some of the stock until it has thickened into a sauce, about 15 minutes. Check the seasonings and serve. Serves 4.

4 cups chicken stock (or water)
1 cup cooked chicken meat, diced
1 cup green beans, chopped to 1-inch pieces
1 cup carrots, diced
4 TBSP tomato paste (optional)
1-2 cups zucchini, quartered lengthwise and cut into 1-inch pieces
2 Tbls parsley, minced
Salt and pepper

Bring stock to a boil, reduce heat and add carrots. Simmer for 5 minutes, add beans, zucchini, and chicken and simmer for about 10 minutes until vegetables are just tender and still green. Stir in parsley, season to taste and serve. You can substitute any cooking vegetable for the ones in the soup (celery, leeks, turnips, etc.). You can also add the tomato paste at the beginning with the carrots, which is especially a good idea if you are using water instead of chicken stock (or if you omit the chicken meat also).

I just love this recipe!  It is so delicious!  The only catch which keeps me from making it endlessly is that it takes a little while to prep it up.  Otherwise 5 stars!

  • 6-8 poblano peppers
  • cooking oil
  • 1 pound ground beef
  • 1 green pepper, chopped
  • salt and pepper to taste
  • dried oregano to taste
  • 1 clove garlic minced, or to taste
  • 4 eggs, beaten
  • 1 cup half and half
  • 1 TBLS flour
  • 4 cups+ grated cheese (cheddar, jack, a little parmesan, whatever you have will work)
  • 1+ cup tomato sauce (or if in season, use chopped fresh tomatoes)

In your oven, heat the broiler and place the poblano peppers under it until they are blackened and roasted, turning often to evenly roast.  Remove from oven.  Let cool and then peel away as best you can the skin from the peppers.  If you can't get it all, it's okay, but try to get the easy stuff, at least.

Heat oil in a skillet and brown the beef.  Add green pepper and saute until tender.  Add salt, pepper, oregano and garlic.  Stir for 1-2 minutes more.  

Meanwhile, combine the eggs, half and half and flour.

In a baking dish layer half of meat, chillis and cheese.  Repeat.  Pour over egg mixture.  

Bake at 350 until almost set.  Remove from oven and top with tomato sauce or chopped tomatoes.  Return to oven and bake an additional 15-20 mins until fully set.

This is Asst Manager Robert's favorite recipe for Chinese cabbage.  And we're so glad that he shared it with us, because it is ours now, too!  Keeps well in the fridge for leftovers so make a big batch.

  • 1 head Chinese cabbage, shredded
  • 2 cups+ carrots, grated
  • 1-2 red peppers, finely chopped
  • ½ cup onion or scallion, finely chopped
  • 1/2-1 cup peanuts, walnuts, etc, chopped
  • Poblano pepper, minced, to taste (optional), or red pepper flakes

Combine above ingredients well.

Pour over the following ingredients whisked together to make a dressing:

  • Juice of 1-2 limes
  • 4 TBLS peanut butter
  • 1-3 teaspoons fresh ginger root, minced
  • 1-3 TBLS soy sauce
  • Apple cider vinegar, to taste
  • Salt and pepper, to taste
  • Olive oil for thinning if necessary
     

2-3 tbsp cooking oil
½ cup onion, thinly sliced
2-inch piece of ginger, minced
4 garlic cloves, minced
½ head Chinese cabbage, thinly sliced
1 cup carrots, grated
Salt
1/8 tsp cayenne pepper
1 tbsp vinegar (cider or rice wine)

Heat oil over medium heat in skillet. Add onion, ginger, garlic stirring often for 2 minutes. Add cabbage, carrots, salt, cayenne and stir-fry about 5 minutes or until Chinese cabbage has softened. Add vinegar and mix. Remove from heat and serve. Serves 2-4.

Chinese leaf cabbage is very tender and requires very little cooking!  Watch for this when you make this recipe.

1-2 TBSP cooking oil
1 bunch green onions, chopped
24 Oregon Giant snow peas or snap peas, stringed and chopped
1 TSP minced ginger root
2-3 heads chinese leaf cabbage, washed and chopped
1 clove minced garlic or 1 tablespoons minced garlic scape
1/4 TSP red chili flakes

Dressing:
3 TBSP olive oil
1 TBSP cider vinegar
1 TBSP soy sauce

Heat oil in a skillet.  Add onions and cook 2 minutes, stirring.  Add peas and ginger and cook another 4 minutes.  Then add chinese leaf cabbage, garlic, chili flakes and stir-fry until leaves wilt down.  Remove from heat.  Pour over the dressing and serve hot.  Serves 2-4.

Availability: July

Storage tips:  Refrigerate in the crisper drawer in a plastic bag.  Chinese leaf cabbage should last at least a week in your fridge but will wilt quickly if not kept in a plastic bag.

How to eat:  This is a leaf type of cabbage and is very tender and is great in salads and very light cooking.  The falvor is light and excellent.  Also, try it in Asian stir-fries with other vegetables, soups or for making a quick summer sauerkraut or korean kimchee.

1 bunch radishes, trimmed
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 garlic clove, minced
1 teapsoon seasame oil

Take a hammer or potato masher and lightly crush each radish.  Don't mash it to bits, just smash it leaving it mostly intact.  Whisk up all of the other ingredients besides radishes and pour over the crushed (but still whole) radishes.  Toss to combine.  Cover and store in the refrigerator.  This salad can be served right away or may be stored for up to 1-2 weeks. 

Great winter dish served this over rice!

1 Daikon radish, peeled and chopped into bite size pieces
2 tablespoons cooking oil
½ cup onions, chopped
1 tablespoon ginger root, peeled and chopped
2-3 tablespoons soy sauce
1 teaspoon sugar or other sweetener
2-4 garlic cloves, peeled and chopped
1 teaspoon toasted sesame oil

Heat oil on medium high and add onions and ginger.  Stir fry 1 min.  Add ½ to 1 cup water and the rest of the ingredients except sesame oil.  Bring to boil, reduce heat, simmer covered until daikon is tender.  Uncover and boil away any remaining water into a sauce.  Add sesame oil, check salt, and serve hot!

3 TBSP cooking oil 
2 TSP ginger, minced
1 medium onion, sliced
2-3 inches Daikon radish, quartered and sliced
1/2 pound broccoli, cut into small flowerettes (or other vegetable like sliced carrots, green beans, cauliflower, cabbage, etc.)
2 TBSP natural soy sauce
2 TBSP white wine or rice wine
4-6 TBSP water

Heat oil on medium heat in skillet and saute onion and ginger for 10 minutes stirring until soft.  Add Daikon, broccoli, soy sauce, wine, and 4 TBSP water.  Cover and steam for 10 minutes or until broccoli is soft.  Lift cover periodically, stir, and add additional water if needed.  Serve hot.  Serves 2-4.

This is a great fall and winter dish that can be made with mostly locally produced food!  It comes out a bit like a warm cabbage applesauce and is a great reheated leftover.  Yum!

1/2 medium green cabbage, shredded
3 tablespoons oil
2 large or 3 medium apples, peeled and chopped
1 onion, sliced thinly
1 teaspoon juniper berries (optional)
1 cup apple cider
dash apple cider vinegar
salt and pepper to taste

Heat oil in skillet on medium.  Add onions and apples and saute, stirring until softening about 15 minutes.  Add cabbage, optional juniper berries, and apple cider.  Bring to boil, reduce heat, cover, and simmer gently until cabbage and apples are very soft, about 30 minutes.  Stir occasionally and check amount of liquid, adding a little more if neccesary.  When cabbage is very tender, remove lid, increase heat and add apple cider vinegar.  Boil off remaining liquid, stirring frequently.  Season to taste and serve hot!

3 tablespoons oil
2 leeks, cleaned and sliced
4 tablespoons shallots, minced (or 1 tablespoon minced garlic)
2 lbs red cabbage, cored and thinly sliced
2 cups apple cider
2 tablespoons lemon juice
2 tablespoons fresh dill, minced

Sauté leeks and shallot in oil on medium heat.  Add cabbage.  Cook until it begins to brown (~15 min.) stirring.  Add cider and simmer until most of cider has been evaporated. Top with lemon juice, dill, salt & pepper to taste.

You could really use any combo of veggies here.  This is just one example using spring veggies.  Also try adding greens like lettuce or even the tops from the radishes!

1-2 cups cooked chicken, chopped
¼-½ cup scallions, thinly sliced at an angle
½-1 bunch radishes, sliced
handful of snap peas, snapped and chopped
½-1 bunch cilantro, washed and chopped

4 TBLS olive oil
2-3 TBLS lime juice (or lemon/vinegar)
Seasonings to taste: cayenne powder, cumin, salt, pepper

Whisk above together to make dressing.  Pour over tossed salad ingredients.

Another excellent way to eat cilantro is to make an herbed butter with it:

2 TBSP cilantro minced
2 TSP fresh squeezed lime juice
1/2 TSP grated or minced ginger
1/2 cup butter, softened

Combine cilantro with fresh lime juice, and ginger.  Stir this mixture into butter, and then form the herbed butter into a 6” log on wax paper.  Roll up the wax paper, twist the ends and refrigerate (or freeze).  To serve, slice nice thick pats of the butter onto hot fish fillets or beef steaks so that the cilantro butter melts over them.

Cilantro is an herb that pairs excellently with tomatoes (see "Tomatoes" in our Vegetable Gallery for a salsa recipe) as well as with fish, fowl, and beef. The following recipe for cilantro sauce is good over any of the aforementioned meats, whether they are hot or cold:

1 bunch cilantro leaves, chopped (coarse stems removed)
½ cup mayonnaise
½ cup sour cream
1 tsp fresh lime (or lemon) juice
Pinch of cayenne pepper

Blend all ingredients until smooth and serve or refrigerate to chill.
 

6 egg yolks
2-4 tablespoons honey
juice of 2 juicy limes (1/2 cup)
1/2 bunch cilantro, finely minced (can include stems here)
3 cups cream

Beat together egg yolks and honey until smooth.  Add the rest of the ingredients and pour into ice cream maker and proceed according to the machine's directions.  Delish!!

1 teaspoon lime zest
2 tablespoons fresh lime juice
1 teaspoon balsamic vinegar
5 tablespoons oil
2 tablespoons cilantro leaves, minced
2 tablespoons fresh chives or onion, minced
Salt to taste

Combine lime zest and juice and vinegar in a small bowl or jar.  Wisk in oil to a blended consistency.  Then, stir in cilantro and chives/onion, season with salt, and pour over prepared salad.

  • 1 cup claytonia leaves and stems, chopped
  • 1 cup arugula, chopped
  • 2 cups lettuce chopped
  • 1 cup green apple, thinly sliced and chopped into bite-size pieces
  • 1/2 cup toasted nuts of your choice, chopped
  • 6 TBLS Olive oil
  • 2 TBLS vinegar (red wine or apple cider are good choices)
  • Salt, and pepper to taste

Toss greens in a large bowl. Add apples and nuts on top of greens. Mix oil, vinegar, salt, and pepper. Drizzle over salad and serve.

This recipe is so simple and amazing!  It brings out the sweetness in carrots like no other.  To mix it up try the sweet and sour variation below that is also soooo good!

Basic Coconut Carrots

3 TBSP coconut oil
1 lb. carrots, sliced thinly and halved or quartered if fat ones
Sour cream
Salt and pepper

Heat oil on medium in heavy bottomed skillet. Add carrots and sauté, stirring frequently for 20 minutes or until very soft. Season to taste with salt and pepper. Serve immediately with a dollop of sour cream on each portion.

 

Sweet and Sour Coconut Carrots Variation

3 TBSP coconut oil
1 lb. carrots, sliced thinly and halved or quartered if fat ones
2 teaspoons lemon juice
1/2 teaspoon ground cumin
Sour cream
Salt and pepper

Heat oil on medium in heavy bottomed skillet. Add carrots and sauté, stirring frequently for 20 minutes or until very soft. Season to taste with salt, pepper, lemon juice, and cumin. Serve immediately with a dollop of sour cream on each portion.

Don't skip the lime juice in this!  It makes it!

  • Cooking oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 TSP curry powder, or to taste
  • 1.5-2 pounds summer squash, chopped
  • 1 qt.+ chicken, vegetable, etc. broth
  • Coconut milk, to taste
  • Juice of ½ lime, or to taste
  • Salt and pepper to taste
  • Basil, chopped, for garnish

Saute onion until translucent in oil. Add garlic, curry powder and summer squash, sauté 2 mins. Add broth and simmer until squash is tender. Puree. Add lime juice, salt, pepper, coconut milk, and check seasonings. Top with basil in each bowl.
 

Cooked much like asparagus, purslane stems when cooked a good added to a cold salad.  Try them!

1 bunch purlsane, leaves removed for another purpose and stems washed and chopped
dash of vinegar
pinch of salt

Simmer chopped stems in water with vinegar and salt until tender.  Drain and chill.  Add to salads or mix with herbs and a dressing to use on their own.

Assitant Farmer Andrea shared this Greek recipe with us.  You can use the topping crust or not.  You can add tomatoes to it.  Play around with it and it will still be delicious.

Equal parts zucchini/Summer squash and potatoes, cut in fine round slices
Salt and pepper, to taste
Fresh mint or parsley, minced
Feta cheese
Olive oil + sesame seeds to garnish
Optional phyllo sheets to top

Oil casserole dish. Layer seasoned potatoes in the bottom. Top with feta cheese. Layer seasoned zuke/sum. squash next. Top with feta and herb. Place optional phyllo sheet on top. Drizzle with olive oil and sesame seeds. Bake (covered if not using phyllo) in oven at 350 degrees until all is tender, 1+ hour.
 

4 tablespoons butter
1-2 scallions or 1/2 onion chopped
1 small head broccoli, chopped
1/2 bunch kale, midribs removed and leaves chopped
2-4 cups of chicken broth
sour cream
salt and pepper

In sauce pan, heat butter on medium.  Saute onion/scallion stirring until translucent, about 5-7 minutes.  Add broccoli, kale and chicken broth.  Bring to boil, turn down and simmer 20-30 minutes or until kale is tender.  Puree, season with salt and pepper.  Ladle into bowls and add a dollop of sour cream to each bowl.  Serve.

4 tablespoons butter
1-2 scallions or 1/2 onion chopped
1 small head broccoli, chopped
1/2 bunch kale, midribs removed and leaves chopped
2-4 cups of chicken broth
sour cream
salt and pepper

In sauce pan, heat butter on medium.  Saute onion/scallion stirring until translucent, about 5-7 minutes.  Add broccoli, kale and chicken broth.  Bring to boil, turn down and simmer 20-30 minutes or until kale is tender.  Puree, season with salt and pepper.  Ladle into bowls and add a dollop of sour cream to each bowl.  Serve.

4 tablespoons butter
1 medium onion, chopped
1 lb. celeriacs, peeled & chopped
2 cups chicken broth
¼ cup chopped almonds
1/8 teaspoon nutmeg
1 tablespoon lemon juice
salt & pepper
¼ cup cream

Sauté onion in butter on low heat until tender.  Add chicken broth, almonds, and celeriac.  Cover and simmer until tender, about 20-30 minutes.  Puree; then add nutmeg, lemon juice, salt and pepper.  Gradually stir in cream and re-warm soup, but do not boil.

This recipe can be made in early summer or late fall or winter, using baby leeks and new potatoes or fall leeks and potatoes.

1 large or 2 medium leeks or one bunch of baby leeks, cleaned and chopped
2 tbls butter
¾ pound potatoes, chopped
4 cups chicken broth (or vegetable broth)
Several sprigs of thyme (optional)
¾ cup heavy cream
Salt and pepper to taste
Minced chives or parsley or green onion tops for garnish (optional)

How to clean and chop leeks: cut off the little tuft of roots and discard, then chop as far up the stalk as you can until you get to a leaf. Pull off the leaf and chop up to the next leaf and so on until there’s no stalk left. As you pull off each leaf you will probably need to rinse off any soil or grit that you expose.

Sauté leeks in butter until soft. Add potatoes and broth, bring to a boil and skim off and discard any foam that rises to the top. Add optional thyme and simmer until potatoes are soft. Discard thyme, let soup cool slightly. Puree with either a handheld blender or in a blender with center part of cover removed to let steam escape. Stir in cream, salt and pepper to taste and either serve hot with optional garnish, or chill in refrigerator for at least four hours and serve cold with optional garnish. Serves 2-4.

This recipe can be made in early summer or late fall or winter, using baby leeks and new potatoes or fall leeks and potatoes.

1 large or 2 medium leeks or one bunch of baby leeks, cleaned and chopped
2 tbls butter
¾ pound potatoes, chopped
4 cups chicken broth (or vegetable broth)
Several sprigs of thyme (optional)
¾ cup heavy cream
Salt and pepper to taste
Minced chives or parsley or green onion tops for garnish (optional)

How to clean and chop leeks: cut off the little tuft of roots and discard, then chop as far up the stalk as you can until you get to a leaf. Pull off the leaf and chop up to the next leaf and so on until there’s no stalk left. As you pull off each leaf you will probably need to rinse off any soil or grit that you expose.

Sauté leeks in butter until soft. Add potatoes and broth, bring to a boil and skim off and discard any foam that rises to the top. Add optional thyme and simmer until potatoes are soft. Discard thyme, let soup cool slightly. Puree with either a handheld blender or in a blender with center part of cover removed to let steam escape. Stir in cream, salt and pepper to taste and either serve hot with optional garnish, or chill in refrigerator for at least four hours and serve cold with optional garnish. Serves 2-4.

2.5 lbs. tomatoes, peeled and seeded
¾ cup cream
Salt and pepper to taste

Chop tomatoes and heat them in a pot over medium-low heat until they reach a simmer. Stir in the cream, bring back to a simmer and season to taste with salt and pepper. Serves 4.

3-4 tbls butter
3-4 cups cabbage, thinly sliced
1/2-3/4 cup onions, thinly sliced
Salt and pepper
¾-1 cup cream

Heat butter in a saucepan over medium heat. When hot, add cabbage and onions. Saute for several minutes until vegetables soften, then add salt, pepper and cream. Simmer, covered, over medium-low heat for about twenty minutes until cream is reduced to thick sauce and cabbage is softened. Serve hot. Serves 2-4.

½ lb. spinach, washed
1/2 cup heavy cream
2 tbls cream cheese
Pinch of ground nutmeg
Salt and pepper
¼ cup grated cheese (parmesan or cheddar, etc.)

Preheat oven to 350 degrees. Steam spinach in pot with no added water other than what’s on the wet leaves after washing, about 10 min. Drain and squeeze out water and add salt, pepper, and nutmeg. Place spinach in small greased casserole. Heat cream and cream cheese to boil. Pour over spinach. Top with grated cheese. Bake in oven for 20 min. Serves 2-4.

I love the combination of spices in this recipe!  Its a great one for a frigid day!  Try this also with carrots or with a combination of carrots and parsnips.

2-4 tablespoons oil or butter
1 large onion, chopped
2 cloves of garlic, chopped
2-3 tablespoons fresh ginger root, minced
1/2 teaspoon cumin
1/2 teaspoon cardamom
1/4 teaspoon chili powder (more if you like it hotter)
1 1/2 pounds parsnips, peeled and chopped
1 quart chicken or vegetable broth
salt and pepper to taste
1/2 cup cream or milk (or more depending on how thick it is)

Saute onions over medium heat until softened, about 5 minutes.  Add garlic, ginger, spices and saute a couple more minutes to bring out the flavor of the spices, stirring frequently to prevent burning.  Add parsnips and broth.  Bring to boil and simmer until parsnips are tender, about 20 minutes.  Puree soup, add salt and pepper, and add cream.  If its too thick add more milk/cream or broth depending on how thick you like it.  Serve hot.
 

This member-suggested recipe is a great way to deal with leftover lettuce in your CSA farm shares or gardens that you don't know what to do with.  The recipe calls for romaine, though I would believe you could use any kind of lettuce, just adjust the cooking time down if it is a softer leaf type.

  • 1 large head romaine lettuce
  • 1 medium onion, chopped (or substitute a medium leek here)
  • 2 TBLS cooking oil, butter, etc.
  • zest of one lemon
  • ground nutmeg to taste
  • salt and pepper to taste
  • 2+ cups chicken broth
  • cream or half and half to taste

Separate the midribs from the romaine leaves (skip this step if using another kind of lettuce).  Chop the midribs.  Chop the leaves.  Heat oil in sauce pan and saute onions, stirring, until translucent, adding in romaine midribs if using.  Add lemon zest, nutmeg, salt and pepper, and stir breifly to combine.  Add broth and the rest of the lettuce.  Bring to a boil, reduce heat, and simmer until lettuce is tender, 2-5 minutes.  Puree.  Add half and half or cream to taste.  Serve hot!

1.5 pounds potatoes, peeled and chopped
2 cups whole milk
8 oz celeriac, peeled and chopped
3 tablespoons butter (or more!)
Salt, pepper and nutmeg to taste

Boil potatoes until tender and drain.  Boil celeriac in milk until very soft.  Drain, reserving milk.  Mash each separately until very smooth.  Combine adding milk, butter, seasonings to taste.  Serve hot!

1.5 pounds potatoes, peeled and chopped
2 cups whole milk
8 oz celeriac, peeled and chopped
3 tablespoons butter (or more!)
Salt, pepper and nutmeg to taste

Boil potatoes until tender and drain.  Boil celeriac in milk until very soft.  Drain, reserving milk.  Mash each separately until very smooth.  Combine adding milk, butter, seasonings to taste.  Serve hot!

4 tbls olive oil
1 tbls cider vinegar
1/4 tsp salt (or to taste)
¼-½ cup soft cheese, like goat’s milk chevre (or greek yogurt, or sour cream, or a combination)

Mix all ingredients together. Serve over salad, or as dip, or refrigerate.

This is a basic recipe that can have anything else you have on hand added to it if you like.  My most recent version used purple carrots (which turned the whole soup purple!) and I added garlic and celeriac to it, also.  I love this kind of soup because it's so adaptable!

2 tablespoons butter or oil
1 medium onion, or two large shallots
3 cups turnips, peeled and chopped
2 cups carrots, peeled and chopped
4+ cups chicken broth or vegetable broth
salt and pepper to taste
1/2 cup to 1 cup cream or milk

Over medium heat, saute onion gently in oil until translucent, about 3-5 minutes.  Add turnips, carrots, and broth.  Bring to boil and simmer until veggies are tender, about 20 minutes.  Puree and then add cream and season with salt and pepper to taste. 
 

You could easily double this because it is that good.  Feel free to be flexible about your choice of herbs depending upon what you have on hand.  It's really tasty no matter what!

  • 2 cups cucumbers, peeled, seeded, and chopped finely
  • ½ cup chopped tomatoes (any kind)
  • ¼ cup onion or scallion, minced
  • 1 clove garlic, minced
  • 2 TBLS parsley, chopped
  • 1 TBLS basil/cilantro, chopped (optional)
  • Fresh or dried hot pepper, to taste
  • 1-2 tsp lemon juice, or to taste
  • 1-2 tsp lime juice, or to taste
  • Salt and pepper to taste
  • ¼ tsp cumin, or to taste
  • ¼ cup sour cream, or to taste

Add all ingredients to a bowl. Gently stir to combine. Chill and serve with tortilla chips or just eat it!
 

This is my go to beef roast recipe.  Believe it or not, you don’t have to add any extra liquid.  The onions release more than enough to keep it moist.

2-3 cups onions, thinly sliced
beef pot roast (chuck is good)
salt and pepper
fresh or dried herb like thyme, rosemary, etc. (optional)

Put the onions in the bottom of a crock pot.  Season your cut of meat with salt, pepper, and optional herb.  Place on top of onions.  Cover with lid.  Turn on low until desired tenderness, approx 8+/- hours.  Slice the beef and serve with warm onions and juices.

½ cup julienned pepper
1 cup chopped tomato
2 tbls butter or oil
2 tbls minced basil
1 cup grated cheese
1 cup cream (or plain yogurt)
4 eggs, beaten

Heat butter in a skillet on medium and sauté pepper and tomato for about 10 minutes. Meanwhile, whisk together cheese, cream and eggs. Add basil and stir. Grease well a medium cast iron skillet or pie dish with butter. Spread sautéed vegetables onto the bottom of the baking dish (without the juices). Then, pour the egg mixture over the vegetables. Place in a 350 degree oven for about 45 minutes or until set.

  • cucumbers, sliced (can peel and seed, but don't have to, your choice)
  • water (can also use sparkling water here)
  • fresh mint leaves (or other fresh herbs), optional
  • lemon slices, optional
  • chunks of fruit like strawberries, pineapple, other berries, etc., optional

Put cucumber slices and other optional ingredients in a pitcher or jar of water.  Let sit in the refrigerator for at least one hour up to several hours before drinking. 

We always look forward to cucumbers in the summer because I like to make tsatsiki a few times a week. It’s a great condiment or sauce for hot weather!

1 large (or 2 medium) cucumbers, peeled and finely diced or grated
1 tsp salt
1 cup plain yogurt
2 cloves garlic, minced
1 Tbls lemon juice
¼ tsp pepper
1 Tbls olive oil
2 Tbls fresh parsley and/or mint leaves, minced
Pinch of cayenne pepper (optional)

Mix the diced cucumber with the salt and let it drain in a colander in the sink for 1 hour (this step can be omitted and you’ll still have a good result, but more watery). Squeeze out the juices from the cucumber. Mix all ingredients together and chill in the fridge until serving (this chilling period helps the flavors meld, but again you’ll have an excellent tasting result if you make it and serve it immediately).
You can transform tsatsiki into Indian raita by omitting the lemon juice, pepper, olive oil, parsley/mint, and cayenne and substituting 1 TSP ground cumin and 3 TBSP minced fresh cilantro leaves.

1 cucumber, peeled and sliced very thin
salt
3 tablespoons sour cream
1-2 teaspoons vinegar (we use apple cider)
2 teaspoons dill, minced
pepper

Put sliced cucumber into colander and sprinkle salt over and toss to coat.  Let drain for about 1 hour.  Meanwhile mix all other ingredients into a sauce.  Add cucumbers to sauce and serve.

3 tablespoons oil
1 large onion, chopped
1 tablespoon ginger, minced
several cloves of garlic, minced (optional)
2-4 teaspoons curry powder depending on taste
2 lbs carrots, chopped
3-4 cups chicken broth or vegetable broth
salt and pepper to taste
sour cream

Heat oil in saucepan and add onion.  Saute until softened about 10-15 minutes.  Add ginger, garlic, and curry powder.  Saute about 1 minute.  Add carrots and chicken broth.  Bring to boil, reduce to simmer, and cook until carrots are tender, about 20-30 minutes.  Puree soup and thin with water if necessary.  Add salt and pepper to taste and serve hot with a dollop of sour cream in each bowl. 

These are a great way to jazz up plain carrot sticks and make them better for you to boot!  This recipe is for a pint jar but feel free to make a quart or more of them by multiplying the recipe.  By the way, since these are lacto-fermented, you have to make them ahead of time.

  • carrots, cut into sticks
  • 1 clove garlic, peeled
  • 1/2 inch ginger root, sliced
  • 1/2-1 teaspoon curry powder (we use homemade curry powder here--see recipe below)
  • salt and water
  • 2 TBLS whey (liquid drained from plain yogurt with live active cultures)

Pack your carrot sticks, garlic, ginger, and curry powder into a pint jar.  Leave 1 inch of head space clear of ingredients at the top of your jar.  Make up a brine of 2 cups water to 1.5 tablespoons of salt.  Stir to disolve then pour over your carrot sticks leaving 1 inch of head room from the top.  Cap tightly and leave at room temperature for 5-7 days or until desired taste is obtained.***  When you like the taste, refrigerate and enjoy!

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

 

Madhur Jaffrey's homemade curry powder

  • 2 tablespoons ground corriander
  • 1 tablespoon whole cumin seeds
  • 2 teaspoons whole peppercorns
  • 1 1/2 teaspoons whole mustard seeds
  • 6 whole cloves
  • 3 dried hot peppers (like cayennes), crumbled (or 2 tablespoons dried red chili flakes)
  • 1 teaspoon whole fenugreek seeds
  • 1 teaspoon ground turmeric

In a small skillet, toast the corriander, cumin, peppercorns, mustard seeds, cloves, and chilies until lighly toasted and smelling really good.  Stir the spices to prevent burning.  Add fenugreek seeds and turmeric and stir for 10 seconds.  Remove spices from skillet to cool.  Grind spice mixture in a coffee grinder or mortar and pestel.  Viola, your very own curry powder!

This recipe is another variation on the basic way that I make soup.  You can really add any veggie ingredients you want with the same form so if you don't have one substitute another.  This would be good with cooked winter squash instead of carrots.

2-4 TBLS oil or butter
1 bunch leeks, cleaned and sliced
1 pound carrots, peeled and chopped
1 large apple, peeled and chopped
1-3 garlic cloves, minced
1-2 teaspoons curry powder, to taste
chicken broth to cover
coconut milk to taste (I used 1/2 can)
salt to taste

Heat the oil in a sauce pan on medium.  Add leeks and saute until becomming tender, about 5-10 minutes.  Do not brown.  Add carrots, apple, garlic, curry powder, and chicken broth.  Bring to a boil and simmer until carrots are very tender.  Add coconut milk and heat through.  Puree until smooth and add salt to taste.  Yum!

There are two ways to deal with cooking your Delicata squash in this recipe.  Choose whichever one is easier for you.  I often roast a whole oven full of squash, scoop it out and then store it in the fridge for use in recipes just like this one. 

2 Delicata winter squash
2 tbls butter
1 cup onion or 1/2 cup shallot, chopped
1 tbls curry powder
1 14oz can of coconut milk
2 cups chicken stock (or water)
Salt to taste

Delicata cooking option #1:  Preheat oven to 400 F. Cut the squash in half lengthwise and scoop out the seeds. Place them face down in a baking dish and pour ¼” of water in around them. Bake for 30-45 minutes until a fork easily pierces the skin and flesh of the squash. Remove from the oven and let cool.

Meanwhile, heat the butter in a 4 quart pot and sauté the onion, stirring frequently. When the onion is soft, add the curry powder and stir for 30 seconds. Add the coconut milk and chicken stock and bring to a boil. Reduce heat to a simmer. Scoop the flesh out of the cooked Delicata skins and add it to the soup. Stir or blend it in, salt to taste and serve.

Delicata cooking option #2:  Peel the raw squash and remove the seeds.  Chop the flesh up into chunks.  If you choose this method, add your delicata with the coconut milk and chicken stock.  Simmer until tender then blend.


 

Our young daughter loves this dip!  There are suggested veggies below but feel free to dip just about any kinds of veggies in this that aren't listed!  Radishes, cukes, even romaine lettuce would be good, too.  Enjoy!

3-4 cups broccoli florets
1-2 cups tomato wedges or whole cherry tomatoes
1-2 sweet red peppers, cut into strips
1-2 cups carrot sticks
1 cup sour cream
½-1 tsp curry powder or to taste
¼-½ tsp salt
2-3 tsp prepared mustard

 Simmer broccoli until bright green but still crisp. Drain, cool in cold water, and drain again. Arrange on plate with other veggies. Mix curry powder, salt, and mustard into sour cream. Use mixture as a dip for vegetables.

Availability: September-October (often we have this vegetable available through to March as it stores well in the root cellar)

Storage tips: Refrigerate in a plastic bag. Daikon stores well and should last at least a month.

How to eat: Daikon radishes are a tasty vegetable most often used in parts of Asia. They can be used in stir-fries, raw in salads or when making Korean Kimchee.

  • 1 tsp mustard
  • 1/4 cup vinegar (I used cider vinegar)
  • 1 TBLS tahini*
  • 1/2-3/4 cup olive oil
  • salt and pepper to taste
  • minced fresh basil

Mix everything together to emulsify. Yum!

*If your tahini is kinda hard (from being in the fridge or just is a little dry), mix it with a little bit of olive oil to soften into peanut butter consistency before adding it to the dressing (see pic). It will fully emulsify in your dressing that way and not be clumpy!

  • 1 tsp mustard
  • 1/4 cup vinegar (I used cider vinegar)
  • 1 TBLS tahini*
  • 1/2-3/4 cup olive oil
  • salt and pepper to taste
  • minced fresh herb, like dill weed, basil, oregano, chives, etc.

Mix everything together to emulsify. Yum!

*If your tahini is kinda hard (from being in the fridge or just is a little dry), mix it with a little bit of olive oil to soften into peanut butter consistency before adding it to the dressing (see pic). It will fully emulsify in your dressing that way and not be clumpy!

CSA member Debby shares this recipe and says it is fast, good tasting (all that sugar) and doesn't heat up the kitchen.  Perfect for summer beets!

  • 1 bunch of beets
  • 1/4 - 1/2 cup onion, sliced
  • 1 1/2. cup vinegar
  • 1 cup sugar
  • 1 cinnamon stick
  • 4 - 6 whole allspice berries
  • 3/4 cup water

Boil your beets whole until just tender.  Peel and slice. Bring vinegar, sugar, spices, and water to a boil, stirring until sugar has dissolved.  Add beets & onions to liquid and bring back to boil. Pour into jars.  Put on lid.  Let cool. Refigerate and eat.

 

  • Cooking oil
  • 1 delicata squash, halved, seeded, sliced into ¼” slices
  • 2 bell peppers, diced (any color)
  • ½ cup onion, diced
  • Chili flakes to taste
  • ½ TSP ground cumin, or to taste
  • Salt and pepper, to taste
  • 2 cups spinach, chopped
  • 2-3 eggs

Heat oil in large oven- safe skillet. Add squash, cover, and cook for 8 min, stirring. Remove cover, add peppers and onions. Sauté, stirring, 4 min. Add spices, salt and pepper. Stir in spinach to wilt. Make wells in veg mixture and crack an egg into each. Bake for 8-10 min at 375 until eggs are set.
 

Gene's Mom made this for Thanksgiving and it was an immediate hit!  A recipe I love and is a great way to bring out the sweetness of the squash.  We all couldn't believe there wasn't any sugar!

3 delicata squash, cut in half and seeds removed
1/2 cup cream or milk
4 tbsp butter
1 egg (optional)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup pecans*, chopped
salt to taste

* This recipe is especially delicious with "crispy pecans", which means soaking pecans in a light salt and water brine over night, and then spreading them out on a cookie sheet and baking them at 150 degree for 8 - 12 hours. But simply using raw pecans is very tasty as well.

Cut three delicata squash lengthwise, and place sliced edge down in a pyrex baking dish with about 1/2 inch of water in the dish.  Bake in oven at 350 degrees for 35 - 45 minutes until flesh is soft.

Let squash cool for 20 minutes, and then scoop out flesh and place in cuisenart with cream or whole milk, butter, egg (optional), salt, cinnamon and nutmeg.  Whip ingredients until they're creamy, adding more cream or milk as needed to get the consistency you like.

Spoon squash mixture into a baking dish, sprinkle pecans over the top and bake in oven for 30 minutes or so.

We made this and had it with cut up carrots, hakurei salad turnips, and bok choy stems for dipping!  Delicious and easy.  Try switching up the herb combo, too, by using cilantro or parsley or even basil!

1 8oz package of cream cheese
2 TBLS to 1/2 cup milk (possibly more)
1-2+ garlic scapes, minced
 ½ bunch dill, minced
salt and pepper to taste

Soften cream cheese for a few hours at room temperature.  Mix in garlic scapes and dill.  Add to mixer and slowly add milk until desired “dip-able” consistency is reached.  Season to taste with salt and pepper.  Serve with cut up veggies!

Availability: August

Storage tips: Refrigerate in a plastic bag. Dill should store at least a week.

How to eat: Dill is most often eaten as a garnish or in small amounts in a salad, salad dressing, or sauce.  We enjoy dill especially with cucumbers in either a stir-fry or in a cold salad with sour cream or yogurt.  Of course dill is also an important flavor in pickles.  Check our 'Cucumber' recipes section for details on some of these options.

1/4 cup fresh dill, finely minced
2 cloves garlic, minced (or 1 garlic scape)
3 tablespoons red wine vinegar (or other vinegar)
1/3 cup olive oil
salt and pepper to taste

Wisk together all ingredients and serve over a lettuce salad, or cold beets, or cold green beans, or anything else!

1/4 cup fresh dill, finely minced
2 cloves garlic, minced (or 1 garlic scape)
3 tablespoons red wine vinegar (or other vinegar)
1/3 cup olive oil
salt and pepper to taste

Wisk together all ingredients and serve over a lettuce salad, or cold beets, or cold green beans, or anything else!

Basic Green Bean preparation:  Bring a large pot of salted (1 TSP) water to a boil. Add 1 pound green beans and simmer until desired tenderness, 4-8 minutes. Drain well. Proceed with your desired flavoring style. Serve hot or at room temperature.

 

South Indian-Style Green Beans: heat 1-2 TBLS oil in skillet, add below spices for 10 seconds, add cooked beans, stir to coat, and serve.

  • ½ TSP each cumin seeds, mustard seeds, sesame seeds
  • cayenne pepper to taste

 

Asian-Style Green Beans: add the following mixture to coat your hot cooked beans.

  • 1 TBLS soy sauce
  • ½ TSP toasted sesame oil
  • 1-2 TSP fresh ginger minced (or ¾ TSP dried ginger
  • toasted sesame seeds to garnish
     

We pretty much only ever make beet greens this way or simply steamed whole since they're so good cooked in simple recipes like this one. 

1 bunch beet greens (or just the greens from 1 full sized bunch of beets; full sized roots would not be used here)
1 tablespoon olive oil or cooking oil
1 tablespoon minced garlic or garlic scapes
1 teaspoon lemon juice or vinegar
salt and pepper to taste

Cut the baby roots off with about 1 inch of stem above them and wash very thoroughly.  Wash the leaves very well as beets tend to harbor small pebbles.  Coarsely chop greens, rinse again and then dry well.  Heat oil over medium heat.  Add baby beet roots and saute stirring until they just start to become tender, about 5 minutes.  Add garlic or garlic scapes and chopped beet greens and saute stirring until greens are wilted down and baby roots tender, about 5 minutes.  Add lemon juice, season with salt and pepper, and serve hot.  Serves 2-4.
 

2 TBLS cooking oil
3-5 cloves garlic, minced
1 cup onion, diced
1 lb ground pork
spices: ½ TSP ground ginger, chili flakes, salt & pepper to taste
3 cups cabbage, shredded
2 cups carrots, peeled and grated
2-3 TBLS soy sauce
1 TBLS vinegar

In large skillet, sauté onion and garlic in oil until translucent.  Add ground pork and spices.  Brown meat until cooked through.  Add carrots, cabbage, soy sauce and vinegar and sauté until tender.  Check seasoning and serve hot.  Yum!

Even an eggplant-hater liked this one!  Plus it is super simple to make.  Winner!

  • 1 lb. eggplant, unpeeled
  • 2 garlic cloves, or garlic scapes, minced
  • 2-4 TBLS plain yogurt
  • 2 TBLS lemon juice, or to taste
  • 2 TBLS fresh mint, minced (or substitute other fresh herb here)
  • salt and pepper to taste

Roast eggplants whole in 400 degree oven until flesh is tender when you stick a fork in.  Remove and cool.  Mash or blend all the rest of the ingredients until smooth.  Store in fridge and use as a dip or spread.

This recipe was shared with us by CSA member Laura, who adapted it to what she had in her fridge!  Feel free to do the same in your situation, substituting if needed for the leeks and/or onions.
  • olive oil
  • 1 large eggplant or 2 medium eggplants, peeled and cubed to 3/4"
  • 2 leeks, chopped
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 3 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1/2 cup cheddar cheese
  • 1/4 TSP nutmeg
  • salt and pepper to taste
  • pie crust (Ha!  If you don't have one, grease your pie pan well and make it without!)

Heat olive oil in skillet.  Add eggplant and saute until softened, 5-10 minutes.  Add leeks, onions, and garlic and saute until translucent, stirring, another 5-10 minutes.  Add salt and pepper and drain excess oil.  Mix milk, cream, and eggs together.  Add veggies to crust.  Pour over egg mixture.  Top with cheese.  Bake at 350 degrees until golden brown and cooked through, 35-40 minutes.

  • Cooking oil
  • 1 garlic scape, minced (or 1 clove garlic)
  • 1 TBSP fresh ginger root, peeled and minced
  • ½ pound green beans, cut into 2” pieces
  • 1 eggplant, peeled and cut into 2” x ½” x ½” sticks
  • 1-3 summer squash, cut into 2” x ½” x ½” sticks
  • Salt to taste
  • 2-3 TSP lime or lemon rind, grated
  • Curry powder or paste to taste
  • 1 cup+ coconut milk
  • 1-2 TBLS cilantro, chopped (optional)

Heat oil in skillet. Sauté garlic and ginger for 10 seconds. Add green beans and squash and sauté 5 mins, stirring. Add eggplant sauté 5 min more. Add rest of ingredients except cilantro and simmer until veggies are tender. Garnish with cilantro.
 

  • Cooking oil
  • 1 garlic scape, minced (or 1 clove garlic)
  • 1 TBSP fresh ginger root, peeled and minced
  • ½ pound green beans, cut into 2” pieces
  • 1 eggplant, peeled and cut into 2” x ½” x ½” sticks
  • 1-3 summer squash, cut into 2” x ½” x ½” sticks
  • Salt to taste
  • 2-3 TSP lime or lemon rind, grated
  • Curry powder or paste to taste
  • 1 cup+ coconut milk
  • 1-2 TBLS cilantro, chopped (optional)

Heat oil in skillet. Sauté garlic and ginger for 10 seconds. Add green beans and squash and sauté 5 mins, stirring. Add eggplant sauté 5 min more. Add rest of ingredients except cilantro and simmer until veggies are tender. Garnish with cilantro.
 

Parsnips, sliced lengthwise
olive oil
salt

Put parsnips on baking sheet.  Toss with olive oil and salt.  Roast at 350 until tender and caramelized.  Turn occasionally to prevent sticking.  Enjoy these super sweet treats!

Availability: Fall.  Escarole is an occasional crop at Ripley Farm, so if you love it, ask us and we'll let you know when we have it available!

Storage tips: Store in the refrigerator in a plastic bag for up to 2 weeks.

How to eat: Escarole is a cold hardy bitter green in the chicory family that goes great paired with lettuce in salads.  Its also put into a traditional Italian Escarole and Sausage soup which is quite delicious.  Try it as a steamed green cooked like swiss chard in a little bit of water until tender.  Some of the inner ribs are more sturdy so cook definitely cook those.  The smaller leaves or the outer parts of the bigger leaves would be suitable raw in salads.  Wash well!
 

2-3 cups kohlrabi, peeled and grated
1-2 cups beets, peeled and grated
1-2 cups carrots, peeled and grated
¼-½ cup minced onion or green onion (optional)
Roasted nuts to taste (almonds, pecans, walnuts…)
 
Combine above ingredients in large bowl.  Whisk together the following dressing and pour over slaw.  Serve cold.  Will keep in fridge a few days.

4-6 TBLS olive oil
2-3 TBLS vinegar (cider, balsamic, etc.)
maple syrup, honey, etc to taste
salt and pepper to taste

3 Tbls butter
2 fennel bulbs, halved, cored and sliced very thin
1 ½ lbs. potatoes, peeled and sliced very thin
Salt and pepper
¾ cup grated parmesan cheese
½ cup heavy cream

Preheat oven to 400. Butter an 8-inch square baking dish. Add potatoes in 3 layers, alternating with 2 layers of fennel. Season each potato layer with salt and pepper, dot with 1 Tbls butter, and sprinkle with 2 Tbls cheese. Pour cream over top and bake until potatoes are tender, about 45 min. Sprinkle with remaining ½ cup cheese and bake until golden-brown, 15-20 min.

3 tablespoons buttermilk or plain yogurt
2 tablespoons minced onion or shallot
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Salt and pepper to taste
1 fennel bulb, leaves thinly sliced
1 large apple, cored and thinly sliced
½ cup pecans, toasted and coarsely chopped
Chopped fennel fronds for garnish
 
Make the dressing by wisking together the buttermilk, onion, oil, and vinegar. Season to taste. Combine the fennel, apples, and pecans in bowl. Pour in dressing and toss to coat. Garnish with fennel fronds and serve.

Availability: August

Storage tips:  Store in the refrigerator in a plastic bag.  Use fronds quickly (in less than a week) or remove from bulb which will store much longer (2+ weeks).

How to eat:  Fennel is a wonderfully pungent vegetable/herb.  The fronds as well as the bulb are edible and we love it grated into a raw salad.  Also try fennel in cooked dishes with chicken or other meats, in combination with apples, or with other vegetables in a stir fry.

  • kohlrabi, end removed, peeled and grated
  • carrots, peeled and grated
  • garlic, minced (optional)
  • salt
  • other optional spices for flavoring, as desired

Combine equal parts grated kohlrabi and grated carrot and optional garlic and spices of choice.  Add salt at a ratio of 3 Tablespoons per 5 pounds of vegetable or 1 Tablespoon per finished quart of fermented veggie.  Massage salt into veggies until juices come out.  Put into mason jars (quart sizes are a great way to go).  Put lids on and set out on kitchen table and let ferment until bubbily.  Every day, open lid to "burp" the veggies and push them down in the jar.  After a few days to several days when you like the taste, store in the fridge for months of good eating.

This makes about a quart. 

  • 2 cups thinly sliced sweet peppers (red, yellow, orange, green, or a combo)
  • 1 cup thinly sliced onion (any color)
  • 1 clove minced garlic
  • 1-2 hot peppers minced (to taste, optional)
  • 2 TSP salt

Combine all of the ingredients in a bowl. Stir occasionally over the next 30 minutes to let the juices release. Put into quart jar with lid. Let sit on counter at room temperature to ferment for approximately 2-5 days. Taste to see how you like it! Store in the refrigerator and enjoy! 

This makes about a quart. 

  • 2 cups thinly sliced sweet peppers (red, yellow, orange, green, or a combo)
  • 1 cup thinly sliced onion (any color)
  • 1 clove minced garlic
  • 1-2 hot peppers minced (to taste, optional)
  • 2 TSP salt

Combine all of the ingredients in a bowl.  Stir occasionally over the next 30 minutes to let the juices release.  Put into quart jar with lid.  Let sit on counter at room temperature to ferment for approximately 2-5 days.  Taste to see how you like it!  Store in the refrigerator and enjoy!

Availability: September-October (possibly longer if supplies last)

Storage tips: Refrigerate in the crisper drawer for at least a few weeks.

How to eat: Fingerling potatoes are small finger shaped potatoes with a wonderful buttery flavor and texture.  To boil potatoes, wash and place in a pan with water to cover. Bring to boil
and boil 10-15 minutes or until a fork easily pierces through to the middle of the potato.  Serve hot with melted butter.

  • leftover cooked haddock, or any other leftover fish
  • 2 potatoes, scrubbed and diced
  • 7 tablespoons butter or cooking oil
  • 1 cup chopped green bell peppers (can use frozen)
  • 1 onion, chopped
  • salt and pepper, to taste
  • eggs, optional

In a large skillet, melt butter over medium heat. Add the potatoes, bell peppers (if using frozen throw in a little later), and onions. cook until potatoes are soft and golden brown, stirring often to prevent sticking. (To make this even faster, try using preboiled potatoes, chopped.)   Toss haddock into potato mixture and mash haddock until incorporated and heated through.  Put fish hash on plate. Top with eggs cook any style, fried or poached, or whatever you like.

This recipe is so flexible.  You can substitute for whatever you don't have with whatever you do have!  Great idea for preserving greens when you have too many!

  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 cup basil
  • 3 cups greens!  (Tatsoi summer spinach, regular spinach, kale, bok choy, swiss chard, etc.) 
  • 1-2 cloves garlic, peeled (or two garlic scapes)
  • 1-2 TBLS peeled and chopped fresh ginger

Wash all the herbs and greens.  Blanch the herbs and greens in a pot of boiling water for about 30 seconds. Cool ASAP in a bowl of ice water.  Drain. Blend garlic and ginger until you have a smooth, dark green purée. If it’s too thick, add a little water, about 1 tablespoon at a time. Pour purée into an ice cube tray and freeze.

To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.
 

This recipe is so flexible.  You can substitute for whatever you don't have with whatever you do have!  Great idea for preserving greens when you have too many!

  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 cup basil
  • 3 cups greens!  (Tatsoi summer spinach, regular spinach, kale, bok choy, swiss chard, etc.) 
  • 1-2 cloves garlic, peeled (or two garlic scapes)
  • 1-2 TBLS peeled and chopped fresh ginger

Wash all the herbs and greens.  Blanch the herbs and greens in a pot of boiling water for about 30 seconds. Cool ASAP in a bowl of ice water.  Drain. Blend garlic and ginger until you have a smooth, dark green purée. If it’s too thick, add a little water, about 1 tablespoon at a time. Pour purée into an ice cube tray and freeze.

To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.
 

Summer squash freezes nicely and is a great addition to winter soups.  There are two ways to freeze summer squash.  You can either freeze it in slices or in a precooked puree. 

To freeze in slices:  Wash, slice and blanch 3 minutes.  Cool, drain, and pack into freezer containers or plastic bags.  Seal and freeze.

To freeze as puree: Wash, slice and cook in a small amount of water until just tender.  Mash in bowl, set bowl in ice water to chill.  Pack into freezer containers or plastic bags.  Seal and freeze.

This is a tradtional European appetizer.  Beautiful French Breakfast radishes are dipped in a softened herbed butter.  Yum!  Get creative with the herbs and enjoy!

1 bunch of French Breakfast radishes, tops removed and saved for another use
1/2 cup butter
1 tablespoon each of your choice of fresh minced herbs (parsley, chives, scallions, dill, etc.)
1 tsp minced lemon zest
salt to taste

Combine the butter with the herbs, lemon zest and salt.  Mix until smooth and evenly distributed.  Place butter into small bowl and surround with radishes.
 

This may seem like a fancy name, but it is super easy to make and tastes so good. Your family will love it!

Plus it uses up a ton of red onions if you need that! ;)

  • butter or cooking oil
  • 2 lbs red onions, sliced
  • 1 TBLS balsamic vinegar
  • 1 TBLS Worcester sauce
  • 1/4 TSP dried tarragon or thyme
  • 1/2 cup red wine
  • 4 cups chicken, beef, or veg broth
  • salt and pepper to taste
  • 2 cups grated gruyere cheese
  • french baguette slices

 

  1. Heat butter or oil in large pot on medium heat.
  2. Add onions and cover.
  3. Cook, stirring frequently to prevent burning, until deep golden in color, 15-30 minutes.
  4. To the onions, add vinegar, Worcester sauce, spices, wine, and broth.
  5. Bring to a boil and turn down to a simmer. Cook uncovered for 15 minutes.
  6. Preheat broiler. Ladle soup into oven safe bowls and top with a slice of bread and cheese. Melt cheese under broiler and serve.  

This is the easiest salsa I've ever made.  Use the food processor to your advantage to make it super quick!  Try it!

  • 2-3 garlic cloves, minced
  • 1 cucumber, peeled and chopped
  • 3-4 cups tomatoes, chopped
  • 1/2 cup fresh herb, chopped (cilantro, basil, parsley, depending upon preference)
  • 2-3 TBLS lemon juice
  • 1-2 fresh hot peppers, seeded and chopped (or not seeded depending upon desired level of heat) or substitute dried chili flakes, to taste
  • salt to taste

Put the garlic cloves into the food processor or blender and process until minced.  Add the rest of the ingredients and blend until desired consistency.  Less time for chunky and more time for smooth.  Refrigerate and enjoy!

Availability: July-August

Storage tips: Refrigerate in a plastic bag for at least one week.

How to eat: Fresh onions are a real treat in the summer! Use the green tops as you do scallions and the bulbs either fresh in salads or in a variety of cooked dishes.

2 tbls butter or olive oil
½ red onion, finely chopped
1 small, or ½ large zucchini, chopped
1 pepper, chopped
1 garlic clove, minced
¾ lb. tomatoes (about 1.5 cups), chopped
¼ cup basil, minced
Salt and pepper, to taste

Heat the butter or olive oil in a pot over medium heat. Sauté onion until just soft, about 3-5 minutes. Add zucchini, bell pepper and garlic and sauté for another 3 minutes until zucchini is softening. Stir in tomatoes and basil and cook, stirring occasionally until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. This sauce goes excellently over pasta, baked or grilled fish, or meatballs. If putting it over meatballs you can add ¼ cup beef stock to the sauce when you add the tomatoes, and cook it down slightly longer to evaporate some of the extra liquid. This deepens the flavor wonderfully.

Fresh tomato salsa is such a treat in the summer!

Juice of 1 lime (or lemon)
1.5 lbs. tomatoes and/or cherry tomatoes, chopped
½ red onion, chopped fine
1 small hot pepper, seeded and minced (or ¼ tsp chili flakes)
2-4 tbls cilantro, chopped
¼ cup sweet pepper (any color), minced
3-4 cloves garlic, minced (optional)
1 tsp salt
¼ tsp black pepper

Mix all ingredients in a bowl and chill in the fridge for several hours or overnight before serving. This salsa is great with tortilla chips, with Mexican food, as a relish for fish, or on burgers in place of catsup.
 

This classic recipe was shared with us by a CSA member!
 
  • 2/3 cup all-purpose flour (or subsitute almond flour for gluten free)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • optional spicing options like cayenne, onion powder and/or garlic powder
  • 3 green tomatoes, sliced about 1/3-1/2 inch thick
  • 1 to 1 1/2 cup finely crushed saltine or Ritz crackers (just put in a ziplock gallon bag and crush with a rolling pin or glass), or substitute cornmeal
  • 2 eggs, beaten
  • 1/2 cup oil or butter for frying (note: olive oil does not work well for FGT because its burn temp is low, but any other vegetable oil should be fine)

In a small bowl, mix together the flour, salt and pepper (and optional additional spices as desired). Place the crushed crackers in another bowl, and the beaten eggs in a third bowl. Heat the oil or butter in a large skillet over medium heat. Dip each tomato slice in the flour to coat, then dip in the egg mixture, and then coat with the the cracker crumbs, pressing them gently in the slices to make sure the crumbs stick. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 minutes per side. Add more butter or oil to the pan, if necessary, as you work your way through the tomatoes. Serve hot!

I have kale and pac choi listed here as the greens for this recipe.  But, it will be wonderful with any type of greens that you have on hand: spinach, swiss chard, etc.  Use this recipe to branch out and get creative.

1 cup chicken broth or water
1/2 bunch radishes
½ bunch kale, ribs removed, leaves sliced thinly
1 head pac choi, washed and thinly sliced
3 tablespoons oil
2 eggs, beaten
2-4 garlic scapes, minced
2 cups cooked, cold rice
salt and pepper to taste
Lightly boil radishes and greens in broth separately, about 1-2 min each.  Drain.  Heat oil in large skillet (or wok) on medium-high.  Add eggs and scramble 1 min.  Remove.  Add radishes, greens, and garlic scapes and sauté 1-2 min, stirring.  Add rice and stir to mix and heat through.  Add eggs, salt, and pepper to taste.

I have kale and pac choi listed here as the greens for this recipe.  But, it will be wonderful with any type of greens that you have on hand: spinach, swiss chard, etc.  Use this recipe to branch out and get creative.

1 cup chicken broth or water
1/2 bunch radishes
½ bunch kale, ribs removed, leaves sliced thinly
1 head pac choi, washed and thinly sliced
3 tablespoons oil
2 eggs, beaten
2-4 garlic scapes, minced
2 cups cooked, cold rice
salt and pepper to taste
Lightly boil radishes and greens in broth separately, about 1-2 min each.  Drain.  Heat oil in large skillet (or wok) on medium-high.  Add eggs and scramble 1 min.  Remove.  Add radishes, greens, and garlic scapes and sauté 1-2 min, stirring.  Add rice and stir to mix and heat through.  Add eggs, salt, and pepper to taste.

This is a great dish to make when the days and nights are getting cooler and you need something to warm you up in September, but while you still have summer's abundance of tomatoes and peppers.  Enjoy!

1 tablespoon oil
1 medium onion, chopped
2 garlic cloves, choppped
2 green or red peppers, chopped
2 pounds ground beef
1-3 hot peppers, chopped
salt to taste
3/4 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 to 1 1/2 lbs tomatoes, chopped

In a skillet, heat oil and saute onion and garlic stirring for 5 minutes.  Add peppers and cook 5 more minutes.  Add beef and brown then add everything else.  Heat to boil, turn down and simmer until slightly thickened about 20 minutes.  Leftovers are even better!

The most efficient and versatile way to freeze basil is by making basil cubes. You can toss them into soups at the last-minute for some fresh flavor.

  • Basil leaves, washed
  • olive oil

Add basil to the food processor or chop with a knife and add enough oil to coat the leaves to make a thick paste. Spoon the mixture into ice cube trays, freeze, and when frozen pop them out and transfer to well-sealed freezer bags.

When I’ve got a fridge full of garden harvest with more on the way, I make an amazing vegetable soup with whatever I have that’s in season. It is different every time, but it always includes tomatoes and onions (or scallinos or leeks or shallots, etc.) plus any combination of squash, green beans, potatoes, carrots, greens, garlic, etc I've got on hand.

  • cooking oil/butter
  • onions, sliced
  • other veggies mentioned above that you have on hand, chopped
  • tomatoes, chopped
  • chicken broth
  • salt and pepper to taste

Saute onions (and carrots if using) in oil until translucent. Add the rest of your veggies, chicken broth to cover, and tomatoes. Bring to a boil. Simmer until veggies are tender. Salt and pepper to taste.

Did you know you can make your own soft, spreadable cheese, similar to chevre?  Oh yes, you can!  And you can even flavor it yourself to make it fancy!  Here's how I do it:

  • 1 quart plain unflavored yogurt
  • garlic, minced
  • chives, minced
  • salt, to taste

Strain the quart of yogurt through cheesecloth until about a pint of liquid has released out, between 12-24 hours.  You can do this at room temperature, doesn't need to be refrigerated.  Then remove your now thicker yogurt from the cheesecloth into a bowl.  Add garlic, chives, and salt to taste.  Mix throughly to achieve a creamy texture.  Refrigerate and use as a dip, spreadable cheese, in salads, or wherever you want to.  Or just use your finger, it's so good!  

Here's a basic recipe for hummus that I like.  I usually just put things in without measuring exactly and then taste to see what we need more of, as is reflected in the below recipe.  Feel free to add or subtract based on your personal taste.  Use the finished product as a dip for raw veggies or spread on bread!

4-6 garlic scapes (more if you like), chopped
1 can of chick peas, rinsed
2-4+ tablespoons lemon juice (to taste)
olive oil
1 teaspoon tahini (or to taste)
ground cumin to taste
cayenne pepper (optional)
salt

Combine ingredients into food processor and process until smooth.  Taste and add more of anything you think you need.  Store in the refrigerator and use up within a week.

Great on pasta, spread on French bread, or with chicken or fish.  It freezes well so make a nice sized batch of this seasonal treat!!

9-10 garlic scapes
1/2 cup slivered almonds (or other nuts)
3/4 cup olive oil
1/4 cup grated parmesan
salt and pepper to taste

Discard the knobby seed pot and tail from garlic scapes and coarsely chop.  Put scapes and almonds into food processor.  Blend until smooth paste.  Add olive oil slowly while running the food processor.  Then add parmesan, salt and pepper.  Blend to incorporate.  Serve fresh or refrigerate or freeze.

3 lbs. tomatoes, peeled and chopped
1/4 cup minced onion, any color
1 green pepper chopped
1 TBLS fresh herb chopped like basil, cilantro, parsley etc.
1-2 cups chicken broth
1-2 TBLS olive oil
3 TBLS lemon juice
1-2 avocados, chopped
salt to taste
sour cream

Combine all ingredients except sour cream.  Top with a dollop of sour cream in each bowl.  Serve cold.

3/8 cup soft cheese (aka yogurt cheese, boursin cheese, kefir cheese, goat cheese)
1/4 cup creme fraiche or sour cream
1/4 cup olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 tablespoon tahini
1/2 teaspoon prepared mustard

Wisk together all ingredients.  Store in refrigerator.  Makes 1 cup.

I have put this recipe under spinach though you can use any cooked green or a combination based on what you have on hand including mustard greens, turnip greens, kale, swiss chard, etc.  Get creative!

3-4 TBLS cooking oil
½ cup minced leeks (cleaned) or onions
Optional herbs/spices like minced garlic, rosemary, thyme, etc.
1 cup of cooked greens (spinach or kale)
1-2 cups chopped boiled or roasted root veggies (carrots, potatoes, turnips, etc)
Salt and pepper to taste

Heat oil in large skillet or pan over medium-high heat. Sauté leek or onion for several minutes until well softened. Add cooked greens and roots and optional herbs, and sauté another several minutes until everything is hot and beginning to brown slightly. Season to taste and serve hot. A great accompaniment to eggs on a Sunday morning with ketchup or salsa!

1 pound Brussels sprouts, washed
2-3 TBLS oil
1 cup mushrooms, sliced
1 cup leeks or onions, thinly sliced
¼ cup parmesan cheese, grated
1-2 TBLS lemon juice
salt and pepper to taste

Boil Brussels sprouts whole in 1” of water for 5 minutes.  Run under cold water to cool and set aside.  Sauté mushrooms and leeks in oil until tender, stirring to prevent sticking.  Halve, quarter, or chop the cooked Brussels sprouts and add to skillet with mushrooms and leeks.  Sauté 3-5 min longer until sprouts are browning.  Toss with parmesan and lemon juice and serve hot. 

2 cups kohlrabi, peeled and chopped
2-3 tbls butter
Salt and pepper
½-1 cup cream

Heat butter in skillet on medium heat. Sauté kohlrabi until softened, stirring, about 10 minutes (depending on size). Turn heat to medium-low, season with salt and pepper, and add cream. Cover and simmer until creamy and very tender, about 15-20 minutes. Serves 2-4.

  • 2+ pounds carrots, grated
  • 1 TBSP fresh ginger, minced
  • 1 TBSP sea salt
  • 1/4 cup whey (liquid drained from plain yogurt with live active cultures)

In a bowl mix carrots, ginger, salt and cabbage or whey (if using) and pound or massage using clean hands for 5 minutes until you see lots of juices.  Pack into a wide-mouth quart jar, leaving more than one inch of head room from the top.  Press down with spoon or pounder until you see juices around the top.  Put lid on tightly, label, and leave out at room temperature for at least 48 hours up to a week or so.***  Then store in the refrigerator and start eating!  These will keep for months in the fridge.

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

This recipe is special to me because my grandmother passed away this Christmas, and I remember her when I make her recipes. This recipe is flexible; try leaving out the meat and adding more cabbage (or other veggie) and cheese.

–Mary Margaret

1 ½ to 2 lbs. thinly sliced cabbage
3 tbls cooking oil
1 lb. ground sausage or beef or other ground meat
3-4 cloves garlic, minced
4 eggs, beaten
2 cups milk
2+ cups cheese, grated
Salt and pepper to taste
4+ tbls butter

Preheat oven to 350.  Boil cabbage in salted water until tender, about 20-30 minutes.  Drain.  Meanwhile, heat a large skillet on medium and when hot brown ground meat with the garlic until cooked through.  Remove from heat and check seasonings (salt, pepper, and any other spices desired).  In a casserole layer cabbage, ground meat, and grated cheese in at least two layers, ending with cheese.  Combine eggs and milk and pour over casserole.  Top with salt and pepper and butter.  Bake at 350 for ½ to ¾ hour until bubbly.  Serves 4-6.

This has become my very favorite green bean recipe of all time.  Delicious!  Easy to make a lot and even easier to reheat! 

1 pound green beans, ends snapped and cut in half
1 onion, chopped
2-4 tablespoons oil
1-3 cloves garlic (to taste), minced
1 pound tomatoes, chopped
salt and pepper to taste
1/4 teaspoon ground allspice
pinch of sugar or maple syrup

Heat oil in skillet and add onion, sauteeing until translucent.  Add green beans and saute until browning, about 5 to 10 minutes.  Add the rest of the ingredients, bring to boil and simmer until desired tenderness, about 30 minutes.  Enjoy!

½ pound green beans, whole
2 tablespoons butter
¼ cup slivered almonds
Salt and pepper to taste
Lemon wedges

Steam or boil green beans until crisp tender about 5-8 minutes.  Drain and run cold water over them to cool.  Melt butter in skillet on medium-low and sauté almonds until golden.  Add beans and stir to coat and until warmed.  Season and serve with lemons.

Great seasonal salad that I made with some local apples from the Common Ground Fair for lunch yesterday and was a hit!

1 large green pepper, thinly sliced
2 medium apples, peeled and thinly sliced
handful of raisins or dried currants

Combine all ingredients and pour over the following dressing:

½ cup plain yogurt
2-3 teaspoons maple syrup
2 tablespoons lemon juice
Salt to taste

OMG is this good!  Try it and make sure you've got chips on hand.

  • 1 lb. green tomatoes, chopped
  • 1 garlic clove, minced
  • 1-3 TBLS cilantro, chopped (or to taste)
  • ¼ cup onion, diced
  • Poblano pepper, chopped finely, to taste
  • ¼ teaspoon ground cumin, or to taste
  • Salt and pepper to taste
  • 1-2 TBLS lime juice, or to taste
  • Chili powder or cayenne, if desired

Place all ingredients in a blender/food processor and puree until desired consistency. Alternatively, you could chop everything if you wanted a chunkier consistency.
 

  • Rhubarb stalks, cut into 2" chunks
  • sugar to taste

Put rhubarb into a bowl and sprinkle liberally with sugar.  Toss and let stand at room temperature for 30 minutes to 1 hour.

Place on a grill rack on a hot grill.  Grill 5 minutes and flip for another approximately 5 minutes.  Rhubarb should be soft but not fallen apart.

Serve with meats or fish or just as a side dish to whatever you're having.  Or with ice cream!?  Yum!

4 tablespoons butter or oil
¼ pound baked ham, chopped
2 carrots, chopped
2 leeks, cleaned and sliced
4 cups water or chicken stock
1 ½ pounds buttercup squash, peeled, seeded, chopped
1 teaspoon dried thyme
1 bay leaf
1 tablespoon tomato paste
1/8 teaspoon ground allspice
Salt and pepper
2 cups half-and-half

Sauté ham, carrots, and leeks on medium until tender.  Add water and bring to boil.  Add squash, thyme, bay leaf, and tomato paste.  Reduce heat, cover and simmer until squash is tender.  Puree and then add allspice, salt, pepper, and half-and-half.  Serve hot.

Our daughter just loves rutabaga.  Here is one of the ways we like to cook it.  So easy and delicious and makes great leftovers. 

Rutabaga, peeled well and cut into ¾” cubes
cooking oil
salt and pepper
thyme or other dried herb (optional)
more cooking oil (if re-heating)
eggs, cooked as desired (we like scrambled)

Preheat oven to 400 degrees.  Spread rutabaga on baking sheet.  Toss well to coat with oil, salt, pepper, and herb if using.  Roast until tender, stirring a couple of times, approx 45 min-1 hr.  Remove from oven and serve hot as a side dish with sour cream and/or ketchup.  Or put in fridge for breakfasts all week to accompany eggs cooked as desired.  To reheat rutabaga, heat oil in skillet.  Add rutabaga and sauté until warmed through.  Serve hot for breakfast!

2 Tbls cooking oil
¾ cup onion, chopped
1 lb. carrots, peeled and chopped
½ apple, cored, peeled, and chopped
2 garlic cloves, minced
½ tsp ground cardamom
3-4 cups chicken broth
4 Tbls butter
¾ tsp vanilla extract
Salt to taste
Sour cream or heavy cream (optional)

Heat the oil in a large saucepan over medium heat. When hot, add the onions and carrots and sauté for 5 minutes, stirring. Add the apple, garlic, and cardamom and cook for 5 more minutes, stirring. Add the broth, bring to a boil, then turn down to a simmer and cook until carrots are tender, about 15-20 minutes. Stir in butter, vanilla, and salt. Puree with a handheld blender or in a regular blender after cooling slightly. Serve hot with an optional spoonful of cream in each bowl. Serves 2-4.

½ cup olive oil
2 TBLS lemon juice
2 TBLS red wine or cider vinegars
1 ½ tsp prepared mustard
2 garlic cloves, minced
1-2 TBLS fresh basil, chopped
salt and/or sweetener to taste

Whisk together  Pour over salad and top with feta cheese and black olives.

  • ½ cup olive oil
  • 2 TBLS lemon juice
  • 2 TBLS red wine or cider vinegars
  • 1 ½ tsp prepared mustard
  • 2 garlic cloves, minced
  • 1-2 TBLS fresh basil, chopped
  • salt and/or sweetener to taste

Whisk together Pour over salad and top with feta cheese and black olives.

  • 1 cup mayonnaise 
  • 1/4 cup fresh parsley
  • 4 TBLS lemon juice, or to taste
  • 1-2 cloves garlic, minced, to taste
  • 2 TBLS fresh dill, optional (or other fresh herb as desired)
  • 1 TSP lemon zest
  • salt and pepper to taste

Mix everything together and pour into bowl to use as dip.  Also makes a good (but thick) salad dressing.  You can adjust the thickness by how much lemon juice you put in.

Here's a great recipe for cold soup from our friend and CSA member Sherry.  Delish and extremely beautiful color!!

4 medium-sized fresh cooked beets, peeled and coarsely chopped
1 cup chicken broth (or water)
2 cups sour cream
1/2 large cucumber, peeled and coarsely chopped
1 tablespoon honey
1 - 2 tablespoons chopped fresh dill
garnish with chopped fresh chives, if desired

Puree in blender beets, cucumber, chicken broth (or water).  Whisk in sour cream, honey and dill.  Chill at least 2 hours.  Sprinkle with garnish.

Here's a great recipe for cold soup from our friend and CSA member Sherry.  Delish and extremely beautiful color!!

4 medium-sized fresh cooked beets, peeled and coarsely chopped
1 cup chicken broth (or water)
2 cups sour cream
1/2 large cucumber, peeled and coarsely chopped
1 tablespoon honey
1 - 2 tablespoons chopped fresh dill
garnish with chopped fresh chives, if desired

Puree in blender beets, cucumber, chicken broth (or water).  Whisk in sour cream, honey and dill.  Chill at least 2 hours.  Sprinkle with garnish.

1 pound pork sausage, garlic flavored or plain
Cooking oil
2-3 pounds cabbage, shredded
1 medium onion, thinly sliced
1-2 red peppers, thinly sliced
Garlic, minced to taste
Salt, pepper, and paprika to taste

Brown meat in large skillet until cooked through.  Set aside.  Saute cabbage, onion, and red peppers in oil until softened, stirring, about 20-30 min.  Add garlic and sauté another 1-2 min.  Add seasonings and pork to combine.  Serve hot!

This is one of our favorite ways to use cucumbers!  And such a great cooling accompaniment to summer meals.

1 large or 2 small cucumbers, peeled and grated
1 tablespoon salt or to taste
2 cups plain (unflavored!) yogurt
4-6 cloves garlic, minced (or garlic scapes)
1 teaspoon ground cumin
1/4 cup cilantro, chopped

Place grated cucumber into colander with salt and let drain for 1 hour at room temperature.  Discard juices and add pulp to bowl.  Add the rest of the ingredients to cucumbers and mix.  Refrigerate until ready to serve.

1 cup red lentils, washed
¼ teaspoon ground turmeric
2-4 tablespoons cooking oil
4 whole cardamom pods (or ¼ teaspoon ground)
1 inch cinnamon stick (or 1 teaspoon ground)
2 bay leaves
½ teaspoon ground cumin (or whole seeds)
1-2 cups finely chopped onion
2 teaspoons fresh ginger root, minced
3 garlic cloves, minced
1 medium zucchini, chopped
salt and pepper to taste
¼+ teaspoon cayenne powder
 

Bring 4 cups vegetable broth or water (or a combo) and lentils to boil.  Skim foam, add turmeric, and cook until tender, about 45 mins.  Heat oil on medium in skillet, add cardamom, cinnamon, bay, cumin.  Stir, add onions, & cook 15 min, stirring.  Add the rest of the ingredients, ½ cup water, and simmer until zuke is tender, about 10 minutes.  Combine with lentils & check salt.

1-2 Tablespoons cooking oil
1/4 tsp red chili flakes (or more if you like it hotter!)
1 tablespoon minced ginger root
2 cardamom pods
1 tsp fennel seeds, ground in a spice grinder
1 bunch salad turnips, greens separated and cut into quarters or bite sized chunks depending on the size of the turnip
1/2 cup water
1 tsp salt
About 1-2 cups of turnip greens (all from your bunch above), chopped
2 Tablespoons cream

In a medium skillet heat oil until hot.  Add chili flakes and ginger and saute stirring for 2 minutes.  Add cardamom pods and fennel, stir, then quickly add turnips, salt, and water.  Bring to boil, then turn down heat, cover, and simmer until almost tender, about 5 minutes.  Add greens on top, recover, and simmer 2-3 more minutes until wilted.  Uncover, add cream, stir and simmer about 2 minutes until sauce thickens.  Serves 2-4.
 

1.5 pounds potatoes, peeled and chopped
1 bunch kale, midribs removed
1 bunch leeks, cleaned and sliced (or subtitute onions)
½-1 cup cream
Butter
Salt and pepper

Boil potatoes until tender.  Steam kale until very tender.  Drain well. Cook leeks in cream until tender, about 5-10 minutes.  Mash potatoes with leeks, cream, and then beat in kale until pale green and fluffy.  Add butter, salt and pepper to taste.  Serve piping hot!

1.5 pounds potatoes, peeled and chopped
1 bunch kale, midribs removed
1 bunch leeks, cleaned and sliced (or substitute onions)
½-1 cup cream
Butter
Salt and pepper

Boil potatoes until tender.  Steam kale until very tender.  Drain well. Cook leeks in cream until tender, about 5-10 minutes.  Mash potatoes with leeks, cream, and then beat in kale until pale green and fluffy.  Add butter, salt and pepper to taste.  Serve piping hot!

1 large or 2 medium heads broccoli, cut into florets
cooking oil
2 sweet peppers, green or red, julienned
1 clove garlic, minced or to taste
salt and pepper to taste
1-2 TBLS fresh oregano, minced or 1 tsp dried
1 cup chopped tomatoes
Parmesan cheese, grated to taste

Blanch broccoli for 3 minutes.  Drain, cool, set aside.  Heat oil in skillet on medium-high.  Add peppers.  Sauté 3-5 min.  Add broccoli, garlic, s&p, oregano, and tomato.  Sauté 3-5 min.  Serve hot and top with parmesan cheese.  Great over pasta or as a side dish!

1 large or 2 medium heads broccoli, cut into florets
cooking oil
2 sweet peppers, green or red, julienned
1 clove garlic, minced or to taste
salt and pepper to taste
1-2 TBLS fresh oregano, minced or 1 tsp dried
1 cup chopped tomatoes
Parmesan cheese, grated to taste

Blanch broccoli for 3 minutes.  Drain, cool, set aside.  Heat oil in skillet on medium-high.  Add peppers.  Sauté 3-5 min.  Add broccoli, garlic, s&p, oregano, and tomato.  Sauté 3-5 min.  Serve hot and top with parmesan cheese.  Great over pasta or as a side dish!

This is an approximation of the salad that was served at the 2016 Cooperators of the Year event at the farm.  Thanks Joanna and PCSWCD for making such great food!

¾ lb. Green beans, ends snapped and chopped
¼ cup onion, minced
1 cup carrots, grated
Fresh or dried herb (she used basil), optional
4 TBLS olive oil
1 TBLS vinegar
salt and pepper to taste

Combine the veggies and toss.  Whisk together herb, oil, vinegar, salt and pepper to make a dressing.  Pour over salad and marinate in fridge overnight.  Serve cold.

This is a very basic recipe in which you can subsitute other greens like spinach or mustards for the kale as well as onions for the leeks.  Try it for breakfast with your eggs and toast! 

Butter or cooking oil
Leeks (or onions), cleaned and finely sliced
Kale, tough midrib removed and chopped
Bacon, several slices, chopped

Cook bacon until crisp and reserve.  In large pot, sauté leeks in oil gently until tender, 5-10 minutes.  Add kale to leeks, put a lid and a little water and cook until wilted.  Add bacon and drippings, mix and season with salt and pepper to taste.

You can use any green here you want.  Kale is a place holder for other hardy greens like collards, Swiss chard, leaf broccoli, even chinese cabbage would be good.  Try it!

 

  • 2 medium heads cauliflower, cut into small florets
  • olive oil, salt and pepper to taste
  • 1 bag kale/leaf broccoli (or 1 bunch), finely chopped
  • ¼ cup minced red onion, or to taste
  • ½ cup feta cheese, crumbled
  • ½ cup raisins
  • ½ cup toasted nuts, chopped (pine nuts, pecans, walnuts, etc.)

Toss cauliflower with olive oil, salt and pepper. Place on baking sheet and roast at 425-450 until tender, about 25-35 mins. Combine with the rest of the ingredients and toss with the following dressing whisked together:

  • ¼ cup lemon juice
  • 3 TBLS olive oil
  • 1/2 tsp salt
     
  • 2 TBLS oil or butter
  • ½ bunch kale, midribs removed + shredded
  • 2 cups tomatoes, chopped finely
  • 10 eggs, beaten
  • Salt and pepper, to taste
  • Dash of milk
  • 1/3 cup parmesan cheese, grated
  • Fresh herb like basil, parsley, etc, optional

Heat oil in a skillet on medium. Add kale and sauté until wilted. Mix eggs, seasonings, cheese, milk together. Add tomatoes to skillet then pour over egg mixture. Cook on medium, covered, until beginning to set. Then put under broiler until done, 1-2 min.
 

  • 2 TBLS oil or butter
  • ½ bunch kale, midribs removed + shredded
  • 2 cups tomatoes, chopped finely
  • 10 eggs, beaten
  • Salt and pepper, to taste
  • Dash of milk
  • 1/3 cup parmesan cheese, grated
  • Fresh herb like basil, parsley, etc, optional

Heat oil in a skillet on medium. Add kale and sauté until wilted. Mix eggs, seasonings, cheese, milk together. Add tomatoes to skillet then pour over egg mixture. Cook on medium, covered, until beginning to set. Then put under broiler until done, 1-2 min.
 

It is amazing how quick, easy, and tasty this member-contributed recipe is!  I know I'm sold on the Big K with this one!

1 bunch kale
grated cheese (1 cup or more to suit your liking)
oil

Preheat oven to 425 degrees.  Grease a baking sheet.  Wash and remove tough inner mid-rib on the kale leaves.  Slice kale leaves very thinly and lay evenly on baking sheet.  Sprinkle over grated cheese and bake for 15 minutes or until melted and kale is tender. 

This recipe was shared with me by CSA member Beth.  I love it and recommend it!  The apricots are really good with kale!

  • 1 bunch of kale, tough mid-ribs removed and shredded
  • 6-8 dried apricots, chopped into little bits
  • 1/3 cup or so or cooked cannellini beans
  • 1/4 cup or so of sliced or chopped almonds
  • 1 or 2 tablespoons of Parmesan cheese (dairy or soy)
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. red wine vinegar
  • 1/2 avocado cut in cubes
  • salt and pepper

Put kale, apricots, beans, almonds, and cheese in a bowl. Whisk together the oil and vinegar (or shake it in a small jar). Pour the vinaigrette and a healthy pinch of salt and twist of fresh black pepper over the salad. Toss well or use your fingers to toss and rub everything together.

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours if refrigerated.  

This is the salad that we serve people who are skeptical about kale.  It will do the trick as it has on several of our family members!

  • 1 bunch kale, midribs removed, leaves torn into pieces
  • 4 Tbls olive oil
  • 1 Tbls cider vinegar
  • 1 Tbls soy sauce
  • 1 tsp maple syrup
  • 1 tsp toasted sesame oil
  • 1-2 tsp minced fresh hot pepper (or substitute chili flakes or cayenne powder for heat), or to taste

Steam kale until tender. Mix all other ingredients together and pour over drained kale. Serve hot.

1 bunch kale, tough midribs discarded, washed, and sliced into thin strips
1-3 tablespoons oil
¼ teaspoon red chili flakes (or more to taste)
1-3 garlic cloves, peeled
3-4 tablespoons raisins
2 cups chicken or vegetable broth
salt to taste

Heat oil in large skillet over medium-high heat.  Add garlic, chili flakes until sizzling.  Add raisins and stir.  Add kale and stir to mix.  Add broth and bring to boil.  Cover and simmer until kale is tender about 15-30 minutes.  Uncover and boil away remaining liquid.  Salt to taste.  Serve hot over mashed or boiled potatoes!

This makes a lovely fall salad with all local salad fixings!  Enjoy
 
For the salad, prepare:
Thinly sliced apple
Thinly sliced kohlrabi
Lettuce or fresh spinach, torn or chopped
 
For the dressing, wisk together:
1 teaspoon caraway seeds preferably toasted
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon dijon mustard 
 
Pour dressing over salad ingredients and toss to combine.  Enjoy!

2 cups kohlrabi, peeled and sliced into ¼ inch thick bite sized pieces
½ cup cream
8oz. cream cheese
2 tablespoons lemon juice
1 tablespoon dill, minced (or other herb)
Salt, pepper, & a sprinkle of paprika to taste
2 oz. grated cheese like Gruyere or cheddar

Boil kohlrabi until tender, drain, and arrange on a buttered baking dish in overlapping rows.  In pan gently heat cream, cream cheese, lemon juice, dill, salt, and pepper until blended and smooth.  Pour sauce over kohlrabi slices.  Sprinkle with paprika and cheese and bake at 375 until browned.

2 cups grated kohlrabi, peeled first
1 cup grated carrot
2 eggs
salt, pepper, cayenne (to taste)
yogurt
sour cream and/or mashed avocado

Combine the kohlrabi, carrot, eggs, and seasonings and mix well.  Heat oil in skillet on medium high.  Drop spoonfuls of kohlrabi mixture onto skillet and fry on both sides until browned and cooked through.  Remove to serving plates and top with a dollop of yogurt mixed with sour cream and/or avocado.  Serve hot and eat up!

  • 4 cups grated kohlrabi flesh
  • 1/4 cup minced onion, or chopped scallion
  • 2 eggs
  • 1 TSP salt
  • 1/2 TSP ground ginger
  • red pepper flakes, to taste
  • ground black pepper, to taste
  • oil for cooking
  • yogurt
  • fresh minced herb like mint, cilantro, dill, etc.

Squeeze all the liquid you can out of the grated kohlrabi.  In a bowl mix kohlrabi with onion, eggs, salt, ginger, red pepper flakes, and pepper together until well combined.  Heat oil in skillet on medium.  When hot, form small pancakes with your hands from the batter.  Put them onto the skillet and fry on each side until browned.  Drain on paper towel.  Serve with yogurt sauce, made by combining yogurt and fresh herb and salt to taste.

You can also add garlic and/or parlsey or another herb to this to change the flavor! 

4 cups kohlrabi, peeled and chopped
4+ tablespoons butter
¼ cup cream (or to taste)
salt and pepper to taste
dash of ground nutmeg

Steam kohlrabi until very tender, about 20-30 min.  Cool and puree in food processor.  Add the rest of the ingredients.  Put in saucepan and stir 2-3 min. on medium heat to melt butter and cook off any remaining liquid.

3 tablespoons oil
2 medium leeks, cleaned and chopped
1 clove garlic, minced
½ lb. mushrooms, sliced
2 medium tomatoes, chopped
4 cups chicken stock
2-3 cups kohlrabi, peeled and sliced
Salt, pepper, and dill or other herb minced

Heat oil in skillet on medium-high and sauté leek, garlic, and mushrooms, stirring, about 5 minutes.  Stir in tomato and cook another 5 minutes, stirring.  Add stock, bring to boil, and add kohlrabi.  Lower heat and simmer for 15-20 minutes or until tender.  Season with salt, pepper, and fresh herb.

We like to make a huge version of this in a four-quart bowl with a lid and keep it in the fridge for leftovers throughout the week. Easy and yummy!

For the slaw:
kohlrabi, bottom end cut off 1-2” up, peeled down to white flesh, and grated
apple, peeled and grated
carrots, peeled and grated
red onion, sliced thin or diced

For the dressing option 1 (creamy):
1/3 cup mayonnaise
1 tbsp lemon juice
2 tsp prepared mustard
celery seed to taste
salt and pepper to taste

For the dressing option 2 (light):
½ cup olive oil
2 TBLS lemon juice
1 TBLS vinegar (apple cider, balsamic, red wine, whatever)
small dash of maple syrup
salt and pepper to taste

For the garnish:
sliced green olives (optional)
fresh herb, minced (optional)

Instructions:
Combine veggies and mix well. Cover with your choice of dressing and let stand at room temperature a couple of hours or marinate overnight in the fridge. Garnish if desired.
 

This is a lacto-fermented radish recipe that can be made in a small batch.  Use a pint or quart jar depending on the size of your radishes.  This recipe needs time to ferment!  It cannot be eaten the same day as it is made.  But soon enough! :)

1 bunch radishes, tops removed and saved for another use, roots whole or sliced
2 teaspoons paprika mixed with 1/2-2 teaspoons cayenne powder (depending on how hot you like it!)
2 teaspoons salt
1 teaspoon sugar or maple syrup
1 inch section of ginger root, peeled and minced
1 tablespoon minced garlic or garlic scapes
1 scallion, cut into rounds all the way up the green section

Put radishes into a bowl and rub with paprika/cayenne mixture.  Let stand 1/2 hour.  Add remaining ingredients and mix well.  Put into a jar leaving 1 inch head room to the top and cap this.  Let stand at room temperature for at least 48 hours, but usually between 3-7 days.  Be sure to release the pressure in the jar each day as the fermentation process produces a lot of bubbles.  Taste and when you like it, start eating it and store in your refrigerator.
 

1 glass pint jar with lid
1-2 cucumbers
1 clove garlic, peeled
2 tbls dill or ½ tsp dill seed
Pinch of black tea
2 tsp salt
1 cup water

Submerge cucumbers in ice cold water for 30 minutes. Cut off the two ends of each cucumber and discard.  Slice lengthwise into quarters, then cut into 2 inch long pieces.  Or you can slice them into 3/8 inch thick rounds.  Pack into jar with garlic, dill, and black tea. Dissolve salt in water and pour into jar. Add water if necessary to fill jar and submerge cucumbers, while leaving ¾ inch headroom in the jar. Cap tightly and leave at room temperature for about 2-7 days. Release the pressure on the jars once a day by opening the lid and then recapping it. Begin tasting them on the second day. When you like how they taste, put them in the fridge and begin eating.

Note:  It is important to taste your pickles as they can ferment very quickly especially in warm weather.  To prevent them from getting mushy, check them often and then refrigerate promptly when they're ready.

We often do this to make breakfasts in the morning really fast, but still healthy!  Potatoes and eggs can't be beat at our house for popularity!

  • potatoes, whole
  • cooking oil
  • seasoning of choice
  • salt and pepper

Boil your potatoes until they are just tender, being careful to not over cook them.  Cool and refrigerate if you like until the next day.  Chop cold potatoes.  Heat oil in skillet on medium.  Add potatoes and saute until browning and warmed through.  Add optional seasonings of choice and salt and pepper to taste.  Serve with ketchup, salsa, sour cream, grated cheese, pickle relish, etc.  Whatever you want!  

1 bunch leeks
2 tsp red wine vinegar (or vinegar of choice)
½ tsp Dijon mustard
Salt and pepper to taste
1 Tbls olive oil
½ Tbls chopped fresh parsley (or other fresh herb)


Cut leaves off leeks, and slit halfway through each leek starting from green end, stopping 2 inches shy of the white end. Rinse in a bowl of water to clean. Add leeks to a pot of boiling salted water (5 cups water, 1 tsp salt) and simmer until tender, about 10 min. Drain. In a small bowl, whisk together vinegar, mustard, salt and pepper, olive oil and parsley. Drizzle over leeks. Serves 2-4.

Make sure to add enough salt to this soup because that's what makes it sparkle!  The tahini is usually unsalted so add accordingly and enjoy this unusual version of classic carrot soup.

2-3 tablespoons oil
1 cup chopped onion
2 pounds carrots, peeled and chopped
6 garlic cloves, peeled
1/4 teaspoon ground coriander
3/4 teaspoon cumin
1/4 to 1/2 teaspoon red chili flakes
1 teaspoon salt (to taste)
4 cups chicken broth
2 tablespoons of lemon juice (about 1/2 large lemon)
3 tablespoons plain tahini

Heat oil on medium in pot.  Add onions, carrots, spices, and salt.  Saute until the veggies begin to soften, about 10 to 15 minutes.  Add broth.  Bring to boil, turn down and simmer until carrots are very tender, about 20 to 30 minutes.  Add lemon juice and tahini.  Blend the soup.  Check the seasoning and add more salt if needed.  Serve hot with a dollop of sour cream or creme fraiche.
 

  • 1 medium green cabbage, finely shredded, or minced
  • 2 lbs carrots, peeled and grated
  • ½ medium onion, minced
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tsp lemon zest
  • Juice of two lemons, or ¼ cup
  • ¼ tsp celery seed
  • Sweetener, salt and pepper to taste

Combine veggies in a large bowl. Whisk together the rest of the ingredients into a dressing and pour over veggies. Toss to combine. Check salt and refrigerate until serving.

This is courtesy of CSA member Connie, who says "I make this for the two of us and simply eyeball measurements. Yummy!"
 
For the salad
  • 1 bunch kale, rib removed and chopped thinly
  • 1 cup pine nuts (no need to toast)
  • 1 cup shredded parmesan cheese
  • 1 medium minced red onion (or 1 minced garlic scape)
  • salt and pepper, to taste

For the dressing

  • 1 lemon, juiced (more if needed)
  • ½ cup olive oil

Wash and dry the kale. Remove and discard the tough inner midrib stems and chop it into strips by rolling the leaves into a ball and making thin slices. Cut it all once again going in the other direction so you end up with a pile of nicely chopped greens.  In a small jar, combine the juice of one lemon and the olive oil. Put a lid on the jar and shake it vigorously.  Add the pine nuts, onion or garlic scape, and cheese to the greens and toss them to combine. Add the dressing to the greens, and again, toss to combine. Season with salt and pepper, as needed.

This recipe was inspired by Maine Maple Sunday! Just when you think winter's candy carrots can't get any sweeter... try this!

cooking oil (I used coconut oil which was delicious! Or try bacon fat... mmmm! Or whatever you have)
carrots, peeled and diced or chopped into small bite size
grated ginger root to taste
maple syrup to taste
salt to taste

Heat oil in heavy bottom skillet until medium hot and add carrots. Saute until beginning to brown and have softened to desired texture, stirring frequently, approx 20 minutes. Add salt and ginger. Saute stirring constantly for 30 seconds. Turn off heat. Add maple syrup and serve hot.

6 Jack-Be-Little edible minature pumpkins
1 1/2 cups whole milk
6 egg yolks
1/4-1/2 cup maple syrup
sprinkles of nutmeg, cinnamon, cardamom, etc.
whipped cream

Cut the tops out of the minature pumkins, reserve the lids, and scoop out the seeds.  Place face down in a baking dish and pour 1/2 inch of hot water in and around them.  Bake at 375 for approximately 20 minutes, then turn face up and bake another 5 minutes.  Remove from oven.  Mix egg yolks and maple syrup until smooth.  Bring milk to just barely boiling and pour in a very slow stream into the egg yolk mixture whisking constantly until all combined.  Add to pumpkins, top with sprinkles of spices and bake another 30 minutes, adding lids this time into the baking dish.  Remove from oven, let cool for several minutes and top with whipped cream!  

This recipe is so good!  Be sure to make more than you think you'll need, because it'll be gone quicker than you think!  

  • 2 lbs. Brussels sprouts
  • 2 TBLS lemon juice
  • 1 TBLS dijon mustard
  • 1 TBLS maple
  • syrup salt and pepper to taste
  • 2 TBLS olive oil
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup roasted nuts of choice (almonds, pecans, walnuts, etc.), chopped

Prepare the Brussels sprouts by trimming the ends and cutting an "X" in the core end of each one.  If there are large ones, cut them in half. Bring a large pot of water to boil.  Add 1 TBLS salt and prepared Brussels sprouts.  Cook 5-6 minutes. Drain Brussels sprouts and cool in a bowl of ice water. Dry well between paper towels or kitchen towels. Mix lemon juice, dijon mustard, maple syrup, and salt and pepper together in a small bowl or jar.

Make ahead tip:  All of the above can be done a few hours to a day before the meal.  Complete the following steps just before serving. Heat oil in large skillet over medium heat.  Add Brussels sprouts and stir until heated through. Add lemon juice mixture and toss to coat, stirring constantly, until the sprouts look 'glazed', about 1 min.  Remove from heat.  Mix in cheese and nuts. 

Yum!  Use fresh pesto or frozen, doesn't matter.  You can make this recipe at almost anytime of year!

  • Carrots, cut into match sticks or left whole if baby sized
  • Maple syrup
  • Cooking oil (we use ghee or coconut oil for this)
  • Salt to taste
  • Pesto

Toss carrots with salt, maple syrup and cooking oil and roast at 350 until tender and starting to caramelize. Check every 10 min or so to stir and mix evenly. Drizzle pesto over roasted carrots and serve hot! 

This Tomato Pie recipe came from a CSA member who discovered it 30 years ago and is still making it to this day.  Very decadent, she says!  Got to be good to hang onto it for that long, I say!  :)  

2 cups bisquick
1/2 cup water
tomatoes, sliced
1 cup grated cheddar cheese
Salt and pepper to taste
1 cup mayonaise

Mix bisquick and water in pie pan spread on bottom and sides.  Layer on top 5 to six sliced tomatoes.  Sprinkle cheese, salt and pepper over the tomatoes.  Spread mayo over top like meringue to seal.  Bake at 400 for 15 minutes then at 350 for 20 minutes more or until brown.

I got bored and wanted to make an appetizer for our meal recently so I made this yummy hors d'oeurve dish.  It was delicious and mellowed out the spiciness of the radish!

1/2 pound daikon radish, trimmed and thinly sliced
soy sauce
vinegar

Arrange the sliced daikon radish on a plate or small serving dish all in one layer.  Pour over some soy sauce and vinegar at a ratio of 4:1 soy sauce to vinegar.  Make sure all of the radish slices are touching the marinade.  Let sit at room temperature for 1/2 to 1 hour.  Then drain and serve.

1 bunch kohlrabi, peeled and grated
1 bunch carrots, grated
½ cup olive oil
2 tablespoons lemon juice
2 tablespoons vinegar
1 teaspoon sugar
½ teaspoon dried thyme
Salt and pepper to taste

Wisk together dressing and pour over kohlrabi & carrots.  Refrigerate 6-24 hours, stirring occasionally.  Serve cold.

When my mom visits in the summer, the first thing she says is lets go get some Swiss chard.  Here's a version of how she likes to cook it:

2 TBLS cooking oil
1 head of garlic, peeled and chopped
½-1 onion, chopped
1 bunch of Swiss chard, torn into pieces
salt to taste
dash of vinegar

Heat oil on medium.  Sauté onion until soft, about 10 min.  Add chard, garlic, & salt.  Sauté gently, covered, adding a little water if necessary, until very tender, 15-20 min.  Serve with vinegar.

1 pound parsnips, peeled and chopped
1 pound carrots, peeled and chopped
1/4-1/2 cup cream or milk
2-4 tablespoons butter
nutmeg, salt and pepper to taste

Boil carrots and parsnips until tender, about 20 minutes.  Drain well.  Add to food processor with cream/milk and butter and blend until smooth.  Alternatively, mash carrots, parsnips, cream and butter by hand.  Add a little water if too thick.  Add seasonings and serve hot as a delicious side dish.

¾ lb. parsley root, cut into chunks
1.5 lbs. potatoes, peeled and cut into chunks
4 tablespoons butter
½ cup crème fraiche, cream or milk
1+ teaspoon salt, or to taste

Boil parsley root and potatoes together until very tender. Drain well. Mash together with butter, cream and salt. Taste and add more salt if necessary. Serve hot!
 

Here is the basic how-to on making a massaged kale salad.  You can add any number of other things to embellish this salad like grated carrots, chopped radishes, lettuce, raisins, nuts, sesame seeds, etc, etc.  We grow a type of kale that is particularly tender called Russian kale which is the BEST for eating raw.  Try it!

1 bunch kale, tough midribs removed and sliced thinly
salad dressing of your choice or this homemade one:
1/4 cup oil
1 tablespoon vinegar
salt and pepper to taste

Pour dressing over kale.  Massage with your hands 5-10 minutes.  Let sit to marinate for another few mintues.  Add additional ingredients if desired and serve. 

What does melted leeks not go with??  Try it on a pasta salad, mac and cheese, pizza, to top fish, with mashed potatoes, or on eggs with a little goat cheese on top.  Mmmm!

  • 2 cups leeks, cleaned and thinly sliced
  • 1-3 TBLS olive oil
  • 1 TBLS butter
  • salt to taste

To clean your leeks, chop off the tops and the root ends, slice in half lengthwise, and rinse under running water to clean between the layers.  Thinly slice.  Heat oil and butter on medium in a heavy bottomed skillet.  Add leeks and stir to coat in oil.  Reduce heat to medium-low and cover.  Cook, stirring occasionally, for 30-45 minutes until very tender (no firmness or chewiness should be remaning).  Add more oil if need be to keep things from getting too dry.

Refrigerate or freeze if not using right away.  

Availability: July-October

Storage tips: Refrigerate in a plastic bag for at least a week.

How to eat: Mesclun, or literally mixture in French, is a diverse collection of baby lettuces, mustards, and other greens. It is a ready to eat salad; just dress and serve.

This is a CSA member suggested recipe that I've also made and it was really good!  Great if you're going low carb.

  • 3-4 cups cauliflower florets
  • 1 TBLS cooking oil
  • 1/2 cup onion, minced
  • 1-3 cloves garlic, minced or to taste
  • 1 hot pepper, minced, optional or cayenne powder to taste
  • 1 large tomato, chopped
  • 1 bell pepper, diced
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp coriander
  • salt to taste
  • Optional toppings to serve: sour cream, chopped cilantro, avocadoes, lime juice, salsa, etc.

Put cauliflower into a food processor.  Pulse briefly until it is crumbly and looks a little like rice.  Don't go to long or it will get mushy.  (I know because I did this.)  I found that putting less in at a time helped it from getting mushy.  So try batches!

Heat oil in large skillet and sautee onions, garlic, and hot pepper, stirring until onions are softened.  Add tomatoes, spices, bell pepper, and saute utnil tomatoes have softened, 2-3 minutes.

Add prepared cauliflower and saute until tender, about 5 more minutes. Enjoy hot and serve in place of rice!

Cooking oil
1 small onion, chopped or sliced
2 green peppers, cored, seeded and sliced
1 medium zucchini/summer squash, sliced thinly
1-2 TBLS fresh oregano, minced
fresh hot pepper, minced to taste
1 clove garlic, minced or to taste
½-1 tsp ground cumin, to taste
Salt and pepper to taste

Heat oil in skillet on medium-high.  Add onions, peppers, and zukes.  Stir-fry 5-10 min, until desired tenderness.  Add spices to taste. Stir 1-2 more min.

I find that this basic recipe is a foundation for success with a winter (or summer) minestrone.  It can have whatever you have on hand thrown with the amounts listed being negotiable!  I've adapted it in several times with success each time.  Here's what I usually start with:

1 cup white beans or lentils or other legume
2-4 strips bacon, chopped
1 cup onions, chopped
2 cups carrots, peeled and chopped
3-4 cups cabbage, shredded
1 pound potatoes, peeled and chopped (large)
1-2 cups zuchinni, chopped
2-3 cloves garlic, minced
2 cups tomatoes, chopped or pureed
2-4 cups broth and/or water
chopped cooked pork (optional)
salt and pepper to taste
sour cream to dollop on top

Cook beans or lentils according to package.  Saute bacon, onions, and carrots, stirring, for 10 mins.  Add cabbage, potaotes, garlic, and zuchinni.  Saute another 5 minutes.  Add tomatoes, broth, and water.  Bring to boil, reduce heat, cover and simmer until all veggies are tender.  Add optional pork and salt and pepper to taste.  Serve hot with dollops of sour cream in each bowl.
 

  • Cooking oil
  • 1 garlic scape, minced (or 1 clove garlic)
  • ¼ TSP each cumin and paprika
  • 1 bunch beet greens, rinsed and chopped
  • ½-1 cup water
  • Salt to taste
  • ¼-1/2 TSP lemon rind, grated
  • hot chili flakes, to taste
  • 1-2 TBLS cilantro, chopped

Heat oil in skillet. Sauté garlic, cumin, paprika for 10 seconds. Add beet greens, water, salt. Simmer covered until all is tender, 20-30 min. Add rest of ingredients. Cook 2-3 min. Serve.
 

We added diced chicken to this and served it over rice with a dollop of plain yogurt on top.  Soooo good!  Great way to spice up plain turnips for those who are not big fans.

2-3 tablespoons oil
1/2 cup shallots (or onions), sliced
1 cup carrots, peeled and sliced
1 pound turnips, peeled and chopped
2 tablespoons tomato paste
salt and pepper to taste
3/4 teaspoon cumin
1/4 +/- teaspoon cayenne powder (to taste)
1 cup chicken broth

Heat oil in large skillet.  Add shallots and carrots and saute until beginning to soften, about 5-7 minutes, stirring.  Add the rest of the ingredients and stir to mix the flavors around.  Bring to a boil, reduce to a simmer and cook covered until turnips are tender, about 20 minutes.  Check salt and serve hot!

 

  • 3 tablespoons Dijon mustard
  • 1/4 cup plain whole milk yogurt
  • 3 tablespoons finely chopped fresh dill
  • 2 tablespoons fresh lemon juice

Combine ingredients into a sauce.  Delicious on fish, or even as a dip for chips!  Enjoy!

This is my basic squash soup recipe that I make all the time.  You can add other veggies to it to make endless variations.  Try adding roasted red peppers, kale, broccoli, sausage, etc. etc.  Enjoy!

Onion, any color, chopped
Butter or cooking oil
Garlic, optional
Hot pepper and/or cayenne and/or curry powder
Cooked squash flesh
Chicken broth to cover
coconut milk or cream

Sauté onion until tender, 8-10 min. Add garlic, hot pepper/curry powder.  Stir 1 minute.  Add squash and chicken stock.  Bring to a boil. Simmer until vegetables are very soft, about 15 min. Add coconut milk and puree.  Add salt and pepper to taste.  Yum!

This recipe is a delicious one skillet meal for a lazy morning.  It is really, really good.  We topped ours with a dollop of sour cream and had it with tortillas.  Try it!

½ tsp cumin seeds
¼+/- cup cooking oil
1 medium-large onion, sliced
3 sweet peppers, green or ripe, sliced
1 teaspoon+ honey/other sweetener
1 bay leaf
½ tsp dried thyme
1 bunch cilantro, chopped
2+ cups chopped tomatoes
Salt, pepper, and cayenne pepper to taste
6-8 eggs

In large skillet dry-roast cumin over high heat for 2 min. Add oil & onions.  Sauté 5 min. Add peppers, honey, bay, thyme & ½ of cilantro.  Sauté 5-10 min. Add tomatoes & seasonings.  Cook 10-15 min, stirring. Remove bay leaf.  Make gaps in veggies.  Crack eggs into gaps. Sprinkle salt on eggs, cover, & cook on medium-low heat about 10 min until eggs are set. Garnish with cilantro.

  • 1.5 pounds russet potatoes, cut into eighths (wedges)
  • 1/4 cup parmesan cheese, grated
  • 1-2 tablespoons olive oil
  • salt and pepper to taste
  • optional other spices like onion powder, garlic powder, and/or cayenne
  • dipping sauce of choice (ranch dressing or ketchup are both good choices)

Prepare potatoes. Put the rest of the ingredients into a resealable plastic bag.  Add potatoes and shake until coated.  OR just coat each wedge by hand in a bowl.  Put potatoes skin side down towards pan in one layer.  Roast at 425 degrees until potatoes are tender, about 30 minutes. 

It's hard to imagine that you'd have too many tomatoes to know what to do with.  But, that time does come around once or twice in a season and here's a great way to use a bunch of tomatoes as a yummy side dish or try making a sauce out of them!

Small-ish tomatoes, halved lengthwise
salt
olive oil

Preheat oven to 300 degrees.  Oil a rack that will fit on top of a baking sheet.  Oil the baking sheet, too.  Place tomatoes cut side up on rack, sprinkle with salt and a few drops of oil.  Put in oven and roast for 2 hours.  Remove from oven, let cool for 1/2 hour then serve.  If you have leftovers, you can add them to soups or puree them into a flavorful sauce.

2-3 heads pac choi, chopped
8 oz. mushrooms, sliced
1 tablespoon cooking oil
1 garlic scape, minced (or 1 tablespoon minced garlic)
1 tablespoon soy sauce

Heat oil in skillet to medium hot.  Add garlic and stir-fry for 30 seconds, stirring.  Add pac choi and mushrooms and stir-fry for 2-3 minutes, stirring.  Add soy sauce and serve immediately.

  • 2 bok choys, thinly sliced
  • 2 carrots, grated or peeled into very thin strips
  • 1 red pepper, thinly sliced
  • Sesame seeds for garnish

Dressing:

  • 3 TBLS olive oil
  • 1 TBLS rice wine vinegar (or white wine vinegar or cider vinegar)
  • 1 TBLS sesame oil
  • 1-2 teaspoons soy sauce
  • 1 teaspoon honey (or sweetener of choice)
  • salt and pepper to taste

Combine the veggies in bowl. Combine dressing ingredients and whisk to emulsify. Pour dressing over salad and garnish with sesame seeds.  

1 bunch, pac choi, thinly sliced
½ bunch carrots, thinly sliced
½ bunch salad turnips, thinly sliced
¼ cup cilantro, chopped
½+ teaspoon salt or to taste

Toss above ingredients in a bowl.  Then, pour over the following dressing, whisked together:
2 tablespoons olive oil
1 tablespoon cider vinegar
1 tablespoon lime juice
1 garlic scape, minced
1 teaspoon maple syrup
1 teaspoon prepared mustard
¼ teaspoon red chili flakes

Toss slaw together, let marinate for 15 to 20 minutes, and serve!

1-2 TBSP cooking oil
1 bunch green onions, chopped
24 Oregon Giant snow peas (or substitute snap peas), chopped
1 TSP minced ginger root
2 heads pac choi
1 clove minced garlic
1/4 TSP red chili flakes

Dressing:
3 TBSP olive oil
1 TBSP cider vinegar
1 TBSP soy sauce

Heat oil in a skillet.  Add onions and cook 2 minutes, stirring.  Add snow peas and ginger and cook another 2 minutes.  Add chopped stalks of pac choi and cook 2 minutes.  Then add pac choi leaves, garlic, chili flakes and stir-fry until leaves wilt down.  Remove from heat.  Pour over the dressing and serve hot.  Serves 2-4.
 

This delicious and easy recipe is courtesy of Gene's mom.  Thank you for this gem, Pam!

2-4 tablespoons butter
Parsnips, cut into thin bite size slices
¼+ teaspoon mild curry powder, or to taste
salt to taste
2-4+ tablespoons cream, or to taste

Heat butter on medium in heavy bottomed skillet.  Add parsnips and sauté until tender, about 10 minutes.  Sprinkle on curry powder and salt, stir until combined.  Add cream and stir 2-3 minutes until thickened into a sauce.  Serve hot!

Pam is Farmer Gene's mom and she makes a killer Potato Salad with whatever she has on hand.  Here's an example of her recipe and she reminds us that it is flexible to whatever veggies you have in season.  Feel free to subsitute as she indicates.  It is a meal unto itself!

  • 4 lg potatoes
  • 3 eggs, hard boiled & chopped
  • 1 - 2 cups snap peas, cut in halves or thirds
  • 1 medium sweet onion, minced
  • 1 medium purple daikon radish, shredded
  • Additional veg like green beans, broccoli, celery, peppers (something with crunch!), optional
  • 1 lb. (or more, if you'd like) cooked and crumbled bacon

dressing:

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • salt & pepper to taste
  • dijon mustard to taste

Mix dressing and pour over salad veggies. Mix well

Lastly, add a good handful of finely chopped fresh herb (like dill, parsley, basil, oregano or cilantro) and gently toss.

This is great with eggs for breakfast!

  • shishito peppers
  • salt
  • cooking oil

Halve the shishito peppers and remove seeds and stems.  Heat oil on medium-high in skillet.  Add peppers in single layer and sprinkle generously with salt.  Fry for 3-5 minutes on each side or until skin is beginning to blister and darken.  Serve hot!  Yum!

  • 1 medium onion (or leeks), chopped
  • Cooking oil
  • ¾ pound parsley root, peeled and chopped
  • ½ pound potatoes, peeled and chopped
  • 1 quart broth (chicken or vegetable)
  • ½ cup milk or cream (dairy or non-dairy), or to taste
  • Nutmeg, parsley, salt and pepper to taste

Heat oil in pot on medium. Add onions and cook stirring until translucent, but not browning. Add parsley root and stir for another 2 minutes. Add potatoes and broth. Bring to a boil and reduce to a simmer until all veggies are tender. Puree. Add milk to taste. Season with nutmeg, salt and pepper to taste. Top with parsley (optional). Serve warm.

1 ½ pounds parsnips, peeled, and chopped
1-2 tablespoons butter or oil
1 cup minced onion or shallot
2 large apples, peeled, cored and chopped
salt and pepper to taste
cream, sour cream, yogurt, etc. to taste
1-2 teaspoons fresh ginger root, finely grated

Boil the parsnips until tender.  Drain well.  Meanwhile, heat butter in skillet on medium and sauté the onions and apples until softened, stirring to prevent sticking.  Combine all ingredients and puree (for smoother) or mash by hand (for chunkier).  Check seasonings and serve hot!  Makes great leftovers, too.

2-4 tablespoons butter
1 large onion, chopped
1 pound carrots, chopped
1 pound parsnips, peeled and chopped
2-4 cups chicken or vegetable broth
salt and pepper
¼ cup cream or milk

Heat butter in pot on medium.  Add onion and sauté until softened, about 5 minutes.  Add carrots and parsnips, broth, and simmer until tender, about 20 minutes.  Remove from heat and puree.  If too thick, add more broth.  Add salt and pepper.  Add cream or milk.  This soup is also good cold.

Make this with winter parsnips and it is incredibly sweet!  Loved it and reheated well as a leftover.

1.5-2 pounds parsnips, peeled and cut into match sticks
1 cup cream
1/4 TSP ground turmeric
1/4 TSP ground cumin
pinch of chili powder or cayenne powder
1/4 cup crumbled feta cheese
salt and pepper to taste

Blanch parsnips for 2 minutes.  Drain well.  Grease a baking dish and add parsnips.  Cover with cream and spices and mix well.  Season with salt and pepper.  Top with feta cheese.  Bake at 400 degrees for 30-45 minutes or until parsnips are tender.

1-1.5 cups beets, peeled and sliced very thinly
¼ cup cabbage (red or green is okay), shredded
¼ cup onion or leek, sliced very thinly
¼ tsp rosemary (or other dried herb of choice)
2 tsp salt
1 cup water

Combine beets, cabbage, onion or leek, and rosemary.  Toss well.  Stuff into a pint jar leaving about 1 inch of head room.  Combine salt and water and mix until dissolved.  Pour over veggies until covered.  Do not fill it all the way to the top with liquid.  Cap.  Leave at room temperature to ferment for at least 5 days.  Release pressure from lid daily and check taste for progress.  Refrigerate when you like it!

1-1 1/2 cups winter radishes, cut into half moons (daikon or whole small summer radishes will work, too)
1 cup of vinegar
1/4 cup of sugar
1 tablespoon salt
1 pint jar, with lid

Heat the vinegar, sugar and salt and mix around until the sugar and salt have dissolved into the liquid.  Remove from heat and let cool for 10 minutes or until you can easily put your finger in the liquid without burning it.  Stuff your jart with slices of radish and cover with the vinegar/sugar/salt mixture.  Put a lid on your pickles and put in the refrigerator for 24 hours.  You can start eating these refrigerator pickles as soon as you want to and they will get more flavorful the longer you leave them in the fridge. 

This is a quick pickle that you can keep in your fridge.  Easy and delicious!

1-1 1/2 cups winter radishes, cut into half moons (daikon or whole small summer radishes will work, too)
1 cup of vinegar
1/4 cup of sugar
1 tablespoon salt
1 pint jar, with lid

Heat the vinegar, sugar and salt and mix around until the sugar and salt have dissolved into the liquid.  Remove from heat and let cool for 10 minutes or until you can easily put your finger in the liquid without burning it.  Stuff your jart with slices of radish and cover with the vinegar/sugar/salt mixture.  Put a lid on your pickles and put in the refrigerator for 24 hours.  You can start eating these refrigerator pickles as soon as you want to and they will get more flavorful the longer you leave them in the fridge.

This salad is particularly good made with our 'Diva' cukes, European-style thin skinned, seedless and super delicious!  Easy to make ahead and just have in the fridge for lunches or a picnic with burgers.

2 large diva cukes, peeled and sliced very thinly into rounds
1/4 onion, sliced very thinly
1/4 green pepper, sliced very thinly
1 clove garlic, minced
1/2 cup vinegar (we use cider)
1-2 tablespoons sugar or maple syrup
2 teaspoons salt
ground pepper to taste

Combine vegetables and garlic into a bowl.  Whisk together remaining ingredients into a dressing.  Pour over veggies and toss to combine.  Cover and refrigerate overnight to marinate. 

Delicious and nutritious

1-3 tablespoons oil
1 onion, chopped
2-4 cloves garlic, chopped (optional)
1-2 lbs. chorizo sausage, either loose, or links chopped into bite sized pieces
1 bunch kale, tough midribs removed on larger leaves and chopped
3-4 cups broth (chicken, veggie, or other)
salt and pepper to taste

Optional other ingredients:
1-2 cups cooked dry beans, like pinto or white beans
1-2 cups diced potatoes (add in when you add broth)

Heat oil in pot on medium.  Saute onions until translucent.  Add garlic and sausage and fry until cooked through.  Add kale and  broth.  Bring to boil, reduce heat, and simmer until kale is tender, about 30 minutes.  Check spicing and add salt and pepper if necessary.  Serve hot and makes great and easy leftovers!
 

4-5 tablespoons oil or butter
1/2 cup shallot (or onion) sliced
1 pound potatoes, peeled and very thinly sliced
Salt and pepper
7-8 eggs, beaten
2 tablespoons milk
1 teaspoon dried thyme or any minced fresh herbs like chives or parsley

Sauté shallots in 1-2 tablespoons oil until tender, about 5-10 minutes.  Combine with potatoes, oil, salt and pepper.  Roast at 400 until tender, 20-30 minutes.  Whisk eggs, milk & herbs together, season with salt and pepper.  In oven safe skillet, pour eggs over potatoes and bake at 350 for 20-30 minutes.  Serve with salsa!

  • 6-8 oz horseradish root, cut into 1-2” pieces
  • 1/2 cup white wine vinegar (or white vinegar)
  • 2 TBLS water
  • 1 tsp sugar
  • 1/2 tsp salt

Put horseradish into blender (no need to peel with young horseradish) and blend until finely minced. CAREFULLY remove lid being sure to keep your face turned away from the bowl to avoid breathing the VERY pungent fumes as they are released. Stir remaining ingredients together and add to the blender bowl. Pulse a few more times until fully incorporated. CAREFULLY remove lid again and transfer into a jar. Will keep in fridge for at least a month. Makes 1 ½ cups.

Availability: Fall-Thanksgiving (possibly longer if supplies last)

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry room in your house and should last at least through the end of November and can last much longer depending on conditions.  Check your winter squash often for signs of decay and then eat it up!

How to eat: These Jack-Be-Little mini pumpkins are actually a type of acorn squash!  Cut the "lids" out and roast them whole with sweet or savory spices and a little butter for a side dish or dessert!  Or try stuffing them with rice, raisins, ground beef, other sauteed veggies, etc.  One option for cooking is to remove the lids, scoop out the seeds, place face down in a baking dish, add 1 inch of water around the base and bake at 375 to 400 degrees until tender 45 minutes to 1 hour.  This keeps the flesh very tender and moist, great for scooping out and incorporating into baked dishes or soups.  Also try roasting face up on a baking sheet with a little bit of apple cider, maple syrup, cinnamon, etc inside the cavity until tender.  These Jack Be Littles are downright delicious and so unique on the plate!
 

Great spread on crackers, used as a dip, or just as a side to a meal!  You'll enjoy this refreshing cold relish in the summer!

1 bunch purslane
2 tablespoons vinegar
2 large or 3 medium cucumbers, peeled, seeded, and chopped
1/2 teaspoon maple syrup, honey, or other sweetener
salt and pepper
1-2 scallions (green onions), finely chopped
1 clove garlic, minced
1 tablespoon fresh mint, minced (or other fresh herb of choice like parsley, dill, etc.)
3 tablespoons lemon juice
3/4 cup plain yogurt

Separate leaves from stems.  Simmer whole stems for one minute in water that has 1-2 tablespoons of vinegar added to it.  Drain and chop finely.  Chop purslane leaves and add to cucumbers in bowl.  Add the remaining ingredients, toss and refrigerate until chilled.  Serve cold as a salad or a dip. 

Availability: Occassionally in summer

Storage tips: Refrigerate in a plastic bag. It should last at least a week. Be careful not to smash the leaves in the fridge because this will result in loss of quality and a reduction of keeping time.

How to eat: Purslane is a mild, lemony, succulent herb that is often used raw in salads.  Try it in a salad with lettuce!  This exceptionally highly nutritious plant can also be added to soups or stews.  Pick off leaves, wash well and coarsely chop.  Remove roots (if any) from stems and simmer in acidulated water (aka add 1-2 tablespoons vinegar to cooking water) until tender and add chilled to salads.  Also, great paired with cucumbers!

These are amazing!  And easy!

  • One pint cherry tomatoes, green stems discarded
  • 1/2 cup apple cider vinegar
  • 1/2 cup filtered water
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • Optional spices include tiny pinches (no more than an 1/8 of a teaspoon each) of mustard seeds, coriander seeds, red chili flakes, and/or juniper berries

Pack tomatoes into a pint jar.  Bring the vinegar, water, salt, sugar, and optional spices to a boil to disolve.  Let cool.  Pour the brine over the tomatoes. Put a lid on the jar and refrigerate. Keep in the fridge for at least 48 hours before eating.

  • green beans (or wax beans), tops snapped and enough to fill a pint jar standing up
  • 3/4 cup water
  • 1/4 cup cider vinegar
  • 2 teaspoons salt 
  • 1-2 teaspoons honey, or to taste
  • 1 sprig fresh dill (or 1/2 teaspoon dried dillweed, divided)
  • 2 small cloves garlic (peeled), or to taste
  • 1/2 teaspoon whole mustard seeds

Lay your beans into your pint jar standing up and fill it up.  Add the spices to the jar.  Bring the rest of the ingredients to a boil and then pour over jar up to the shoulder of the jar.  Put on a lid.  Let cool and refrigerate for 24 hours and they're ready to eat.  Will last a couple of weeks of good eating right out of your fridge.  Yum!

  • 3 cups green tomatoes, sliced roughly 1/4" thick (can be halved first if need be to fit into jar)
  • 1 cup vinegar (white vinegar or cider vinegar work well)
  • 1 cup water
  • 2 teaspoons salt, or to taste
  • 2 teaspoons sugar
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 clove garlic
  • other spicing combinations as desired (optional)

Stuff tomatoes into a quart jar, being careful not to smash them.  Combine the rest of the ingredients into a sauce pan and bring to a boil to disolve and mix well.  Remove from heat and let stand 10-15 minutes. Pour brine over tomatoes, put lid, and refrigerate for at least three days.  Enjoy!  Will keep refrigerated for weeks! 

This recipe is just a basic formula and can be flexible.  You can change up the spicing how ever you like!
 
  • 1 bunch radishes, sliced into the thinnest possible rounds
  • red pepper flakes, to taste
  • 1/2 TSP whole mustard seeds
  • 3/4 cup white vinegar
  • 3/4 cup water
  • 3 TBLS sugar
  • 2 TSP salt

Pack radish into a pint jar.  Add spices.

In a small saucepan over high heat, combine the vinegar, water, sugar, and salt and bring the mixture to a boil, whisking occasionally.

Pour the mixture over the radishes and let them cool to room temperature before covering and refrigerating. The radishes are ready to serve immediately and will last a couple of weeks in the fridge.

Pickled red onions are a great way to use up extras and make a tasty useful condiment to use in all kinds of meals that will last in the fridge!

Try them on your burgers, sandwiches, pizzas, tacos, in salads, and so much more!

  • 1.5 cups red onions, sliced thinly
  • 3 TBLS sugar
  • 1 TBLS salt
  • 1 cup white vinegar  

Optional spicing ingredients:

  • 1 clove garlic and 10 peppercorns
  • 1/2 cinnamon stick, 1 star anise, 4 cloves, red pepper flakes
  • fresh ginger slices
  • 1 clove garlic, cumin seeds, mustard seeds
  • etc! Make it up!

Add prepared onions to a pint jar, filling up to 1 inch below the top.
Boil the vinegar, sugar, salt, and spices until dissolved. Remove from heat.
Pour liquid over onions in jar. Put a canning jar lid.
Let stand until cool. Store in fridge for up to 3-4 weeks.

For softer pickles: add them to the vinegar mixture and boil 1-2 minutes then pour into jar to cool as above.  

This is an easy way to preserve your salad turnips for another couple weeks of good eating if you get backed up.  Plus who doesn't love a delicious pickle!
  • 1 bunch salad turnips, washed and sliced thinly
  • 1 teaspoon salt
  • 1/2 cup rice wine vinegar
  • 1 teaspoon sugar
  • 1/2 tea black peppercorns, crushed
  • 3 thin slices of ginger

Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar. Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week or more.

This recipe is an easy dinner solution that takes only 15 minutes to prepare!  You can also substitute other greens like mustard greens, Asian greens, radish greens, kale, or a combination.

1 TBLS cooking oil
1 pound sausage, either loose or in links, your choice of seasonings
Greens from 1-2 bunches of hakurei salad turnips, discard long, stringy stems and chop leaves
salt and pepper, to taste
lemon slices

Heat oiled skilled to medium high.  Cook sausage until done.  Remove from skillet.  Add greens and cover until wilted, about 2 minutes.  Remove lid, and cook stirring until tender, 3-5 more minutes.  Serve with lemon slices.

Yes, radish greens are edible and delicious!

1 bunch radishes, roots sliced, greens chopped
black pepper to taste

Dressing:
2-4 Tablespoons sour cream
2 tablespoons milk
1 Tablespoon lemon juice
3 Tablespoons minced fresh herb like dill, scallions, chives, parsley etc. (Optional)
salt to taste

Wisk up dressing ingredients.  Place radish greens and radish slices in bowl and toss with prepared dressing.  Add cracked black pepper to taste.  Serves 2-4.

2 tbls cooking oil
1 large cucumber, peeled, seeded, and thinly sliced
8 radishes, thinly sliced
1 cup chopped arugula (or radish greens!)
1 ½ tsp soy sauce
1 ½ tsp vinegar
1 tsp maple syrup (or sugar)
¼ tsp salt
Pinch of cayenne pepper (or ½ tsp minced hot pepper)

Heat the oil in a skillet over medium heat. Add the cucumbers and radishes and sauté for 4 minutes until tender. Mix together soy sauce, vinegar, maple syrup, salt, and cayenne. Add to skillet along with arugula. Sauté for 2 more minutes. Serve hot. Serves 2-4.

2 tbls cooking oil
1 large cucumber, peeled, seeded, and thinly sliced
8 radishes, thinly sliced
1 cup chopped arugula (or radish greens!)
1 ½ tsp soy sauce
1 ½ tsp vinegar
1 tsp maple syrup (or sugar)
¼ tsp salt
Pinch of cayenne pepper (or ½ tsp minced hot pepper)

Heat the oil in a skillet over medium heat. Add the cucumbers and radishes and sauté for 4 minutes until tender. Mix together soy sauce, vinegar, maple syrup, salt, and cayenne. Add to skillet along with arugula. Sauté for 2 more minutes. Serve hot. Serves 2-4.

This recipe was share with us by our employee Rachel Whitten's mother.  She serves it over pasta.  Delish!

3 cups radish greens
3 garlic cloves, peeled
1/4 cup olive oil
1/3-1/2 cup parmesan cheese, shredded
salt to taste

Remove stems from the radish greens.  Put into food processor with remaining ingredients.  Blend until smooth. 

 

  • 1 cup onion, chopped
  • 1 pound ground meat (beef, turkey, etc.)
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 1 bunch radish tops, chopped
  • Sweet pepper, chopped (if you don’t have any leftover, sub in sliced radishes)
  • 8 beaten eggs, or to taste

Heat oil in skillet on medium. Add onions and meat and cook until browned. Stir in garlic, salt and pepper and cook 1 min more. Put meat mixture into a casserole dish. Top with radish greens and sweet pepper/radishes in a smooth layer. Pour eggs over and bake at 350 degrees until set. Serve warm or cold. Even freeze it!
 

1 bunch radishes, trimmed and grated
2 carrots, trimmed, peeled and grated
1 small zucchini, peeled and grated
salt and pepper to taste
1/4 cup crumbled cheese like feta, Gorgonzola, cheve, etc.

Combine grated veggies together with the salt and pepper.  Check seasonings.  Pour over below dressing and toss to coat.  Cover bowl and refrigerate.  Serve cold and top with cheese.

For the dressing, wisk together:
2 tablespoons vinegar
1 teaspoon prepared mustard
1 teaspoon dried oregano
4-6 tablespoons olive oil

1 pound radishes, trimmed and coarsely chopped (or if using small summer radishes, leave them whole and trimmed)
pinch of salt
3 tablespoons butter
1 tablespoon flour
pinch of cayenne pepper
1 cup cream
1 tablespoon lemon juice
1 tablespoon fresh herbs (optional)

Simmer the radish chunks in salted water until crisp-tender about 10 minutes.  Drain well.  In skillet, heat butter and add flour and cayenne pepper and stir contantly to absorb the flour.  Wisk in the cream and continue to wisk over medium heat until mixture becomes thick.  Be careful not to burn it though.  Add the radishes and stir to coat.  Add lemon juice just before serving. 

1 pound radishes, trimmed and coarsely chopped (or if using small summer radishes, leave them whole and trimmed)
pinch of salt
3 tablespoons butter
1 tablespoon flour
pinch of cayenne pepper
1 cup cream
1 tablespoon lemon juice
1 tablespoon fresh herbs (optional)

Simmer the radish chunks in salted water until crisp-tender about 10 minutes.  Drain well.  In skillet, heat butter and add flour and cayenne pepper and stir contantly to absorb the flour.  Wisk in the cream and continue to wisk over medium heat until mixture becomes thick.  Be careful not to burn it though.  Add the radishes and stir to coat.  Add lemon juice just before serving.

1 large red cabbage, shredded
1 cup raisins
salt and pepper
1 cup sour cream
2 tablespoons vinegar
slivered almonds, preferably toasted

In large bowl, combine cabbage and raisins.  Season with salt and pepper and toss to combine.  Wisk together sour cream and vinegar.  Pour over cabbage and mix.  Refrigerate until chilled.  Before serving, top with almonds.

1/2 pound bacon
1 large head red cabbage, cored and shredded
2 large green apples, cored and sliced
1 onion or 2 medium leeks, cleaned and chopped
2 tablespoons honey
2 tablespoons lemon juice
1/2 cup red wine
salt and pepper

Cook bacon until crisp.  Remove from pan and set aside.  Add cabbage to bacon fat and cook over medium heat for 10 minutes, stirring.  Stir in remaining ingredients and simmer, covered for about 1 hour.  Season to taste.  Sprinkle with crumbled bacon just before serving.

This is a recipe shared with us by a CSA member.  It is light, simple, and delicious!  Perfect for a potluck or a picnic!

  • 1/2 large head of red cabbage, shredded
  • 1/2 cup parsley (or other fresh herb), chopped
  • 1 bunch of scallions, chopped (or substitute 1/2 cup onion, minced)
  • 1-2 cups of red (or green) grapes, sliced in half

For the dressing:

  • 4 TBLS apple cider vinegar
  • 1-2 TBLS dijon mustard
  • sugar or other sweetener, to taste (optional)
  • salt and pepper, to taste
  • 1/2 cup olive oil

Combine and toss the vegetable ingredients.  Whisk together the dressing and pour over salad.  Cover and refrigerate to let marinate at least 1 hour before serving.

Cooking oil
Leeks (or onions), cleaned and sliced thinly
Red Kuri winter squash, peeled, seeded, and chopped into 1” chunks
Spices to taste: curry powder, cayenne, turmeric, dry mustard, salt
Coconut milk
Cilantro leaves, chopped

Heat oil on medium and sauté leeks until softened, stirring occasionally, about 10 min.  Do not brown.  Add squash chunks and spices.  Stir to coat.  Add coconut milk, enough to almost cover the squash.  Bring to a boil and reduce heat to simmer.  Cover and cook until squash is tender.  Serve hot over rice.  Garnish with cilantro.  Leftovers reheat well.

Garnish, garnish, garnish! That is what my family is obsessed with. So, if you are too, you could garnish this soup with: sour cream, cilantro, chives, crushed tortilla chips, grated cheese, and many more options. If not, just make it plain. You won't be dissapointed.

Cooking oil
1-2 cups onion, chopped
garlic to taste, minced
1-2 TBLS tomato paste
salt, pepper, ground cumin, chili/cayenne powder to taste
6-8 cups chicken or vegetable broth (or a combo of broth and water)
1 cup red lentils
1 cup carrots, peeled and diced
1 cup turnips, peeled and diced
lemon juice to taste

In large pot, sauté onion in oil until translucent. Add garlic, tomato paste, and spices. Stir quickly, 1 min. Add the rest of the ingredients (except lemon juice). Bring to boil, reduce heat, and simmer until everything is very tender. Add lemon juice at the end. Check salt.
 

This is a perfect salad for a Fourth of July celebration!

Lettuce leaves, washed and torn into pieces
Red Radishes, sliced
White Salad turnips, sliced
Blueberries, fresh or frozen
Scallions, chopped

Toss vegetables and pour over whisked dressing ingredients:

½ cup yogurt
4 tablespoons olive oil
1 tablespoon cider vinegar
1-2 teaspoons maple syrup
Salt and pepper to taste

1.5 cups water
1 cup vinegar
2 tsp sugar
2 tsp salt

Combine above ingredients, bring to boil, and cool.

3 cups cucumbers, speared or sliced
1-2 cloves garlic, peeled
1 head dill

Stuff above ingredients into quart jar.  Pour over cooled brine.  Cover and refrigerate for at least 24 hours.

You can use this basic recipe for making refrigerator pickles out of other veggies, too.  Try summer squash, carrots, green peppers, etc.  Easy and quick!

3 cups cucumbers, sliced
½ cup green pepper, sliced
1 scallion, chopped
1 TBLS salt
1 cup white vinegar (or apple cider)
1 cup water
1 bunch dill, chopped
1 clove garlic, optional

Fill quart jar with cukes, peppers, scallion, dill, and optional garlic.  Dissolve salt into water and vinegar.  Bring liquid to a boil.  Pour into jar filling to 1 inch below the top.  Put a lid on it and place in refrigerator.  Eat and enjoy!

We love to make popsicles in the summer!  Our daughter loves them and they're so easy and cheap to make yourself.  You can add fruit of any kind or even... rhubarb!

  • Rhubarb, peeled and chopped into chunks
  • Sweetener of choice (sugar, honey, maple syrup, etc), to taste
  • water
  • yogurt
  • milk or cream to thin if needed (if using thick Greek yogurt)

Simmer the rhubarb with sweetener and a couple tablespoons of water until completely soft and mushy.  Stir often and add more water if need be to prevent sticking.  Cool mixture in fridge until completely chilled.  Mix rhubarb with yogurt (using a blender if you want it to be completely smooth) and thin with cream/milk if it is way too thick.  Pour into popsicle molds (or even paper cups with popsicle sticks stuck into them).  Freeze.  Eat!  Yum!!!

You can follow this same formula with other fruits, except you can just blend them in raw instead of cooking them like you would rhubarb.

This is great with pork, chicken, fish, or even with rice and stir-fry!  Ooooh baby!

  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1/4 cup onion, minced
  • hot pepper of choice (optional), chipotle or cayenne or other smoked pepper like paprika, to taste
  • salt and pepper to taste
  • 3-4 cups peeled and chopped rhubarb
  • sweetener of choice, to taste (maple syrup, sugar, honey, etc.)

In sauce pan, heat oil over medium heat.  Add garlic and onion and saute, stirring for 1 minute.  Add hot pepper, salt and pepperrhubarb and a little water to prevent sticking (start with 1 tablespoon).  Cook stirring until rhubarb is completely tender.  Sweeten to taste.  

 

  • Broccoli, cut into florets
  • Red sweet peppers, cut into long strips
  • Olive oil
  • Salt and pepper, to taste
  • Garlic, minced to taste

Put broccoli and peppers into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine well. Lay on a cookie sheet and roast at 400 degrees, turning halfway through, until almost tender, approx 15-25 min. Add garlic, toss, and roast another 5-10 min. Serve hot or cold as a salad.
 

  • Broccoli, cut into florets
  • Red sweet peppers, cut into long strips
  • Olive oil
  • Salt and pepper, to taste
  • Garlic, minced to taste

Put broccoli and peppers into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine well. Lay on a cookie sheet and roast at 400 degrees, turning halfway through, until almost tender, approx 15-25 min. Add garlic, toss, and roast another 5-10 min. Serve hot or cold as a salad.
 

Roasted Butternut Squash

1 Butternut Squash, cut in half with seeds scooped out
1/2 cup of water
butter
maple syrup (optional)

Place squash cut side down in a baking pan with a ½” of water and bake at 350 degrees until easily pierced with a fork (about one hour).  Serve warm with melted butter and a little sweetener (optional).  Leftover scooped out flesh can be pureed into a creamy soup. 

My Dad shared this delicious way to use cabbage with me.  A little crispy... A little caramelized... This recipe might turn you into a cabbage lover if you're not already!  :)

Green cabbage, sliced into 1 inch thick "steaks" or slices
olive oil
garlic cloves, mashed (optional)
salt and pepper

Brush olive oil, optional garlic, and salt and pepper on both sides of each cabbage slice to season.  Place on oiled baking sheet and roast at 400 degrees for about 1 hour.  Flip each cabbage steak half way through to get each side evenly brown and crispy.  Serve hot!

This recipe is flexible in the amounts of each veggie you use so adjust as needed.  It also can be adapted to canned tomatoes in the winter.  Also the choice of fresh or dried herb can be adjusted according to preference and what you have on hand.  Bottom line is that this soup is delicious!

  • 1 lb. carrots, sliced into 1/2" rounds
  • 1 large onion, sliced thinly
  • 3-4 cloves garlic, peeled but left whole
  • 1 tsp ground cumin
  • olive oil
  • salt and pepper to taste
  • 2+ pounds of fresh tomatoes (or a 24 oz can of tomatoes)
  • chicken broth as needed, up to 1 quart
  • greek yogurt
  • chopped fresh herb like cilantro or basil or thyme (or dried herb as available)

Preheat oven to 400.  Toss carrots, onion, garlic, cumin, salt and pepper with enough olive oil to lightly coat.  Place on a cookie sheet and roast in the oven until tender and browned, stirring every few minutes to prevent sticking and burning.  At the same time if using fresh tomatoes, quarter large tomatoes or keep cherries whole and roast in the oven along with the carrot mixture until soft and skins will come off easily. 

Let tomatoes cool and slip off skins and discard.  Put carrots into pot with tomatoes and enough broth to cover and simmer 10 minutes until carrots are very soft.  Puree with immersion blender.  Check salt and pepper. Add fresh herb.  Top each bowl with greek yogurt.  Serve hot!

This recipe is flexible in the amounts of each veggie you use so adjust as needed.  It also can be adapted to canned tomatoes in the winter.  Also the choice of fresh or dried herb can be adjusted according to preference and what you have on hand.  Bottom line is that this soup is delicious!

  • 1 lb. carrots, sliced into 1/2" rounds
  • 1 large onion, sliced thinly
  • 3-4 cloves garlic, peeled but left whole
  • 1 tsp ground cumin
  • olive oil
  • salt and pepper to taste
  • 2+ pounds of fresh tomatoes (or a 24 oz can of tomatoes)
  • chicken broth as needed, up to 1 quart
  • greek yogurt
  • chopped fresh herb like cilantro or basil or thyme (or dried herb as available)

Preheat oven to 400.  Toss carrots, onion, garlic, cumin, salt and pepper with enough olive oil to lightly coat.  Place on a cookie sheet and roast in the oven until tender and browned, stirring every few minutes to prevent sticking and burning.  At the same time if using fresh tomatoes, quarter large tomatoes or keep cherries whole and roast in the oven along with the carrot mixture until soft and skins will come off easily. 

Let tomatoes cool and slip off skins and discard.  Put carrots into pot with tomatoes and enough broth to cover and simmer 10 minutes until carrots are very soft.  Puree with immersion blender.  Check salt and pepper. Add fresh herb.  Top each bowl with greek yogurt.  Serve hot!

Carrots, peeled and chopped into small pieces
Beets, peeled and chopped into small pieces
Kohlrabi, peeled and chopped into small pieces (optional)
Olive oil to coat liberally
salt, pepper, and optional herb of choice (we used thyme)

Toss all of the ingredients together and spread onto baking sheet in a more or less single layer.  Roast at 400, stirring a couple of times to prevent sticking, until tender and very sweet.  Serve hot and leftovers also good reheated with eggs for breakfast!  Enjoy!

Carrots, peeled and chopped into small pieces
Beets, peeled and chopped into small pieces
Kohlrabi, peeled and chopped into small pieces (optional)
Olive oil to coat liberally
salt, pepper, and optional herb of choice (we used thyme)

Toss all of the ingredients together and spread onto baking sheet in a more or less single layer.  Roast at 400, stirring a couple of times to prevent sticking, until tender and very sweet.  Serve hot and leftovers also good reheated with eggs for breakfast!  Enjoy!

  • 1 bag baby kale, thinly sliced (or 1 bunch of kale, midribs removed)
  • 2 delicata squash, halved, seeded, & sliced crosswise into ½” pieces
  • Salt and pepper to taste
  • Drizzle of olive oil
  • ½ cup nuts or seeds of choice, toasted and chopped

Put squash slices on baking sheet, drizzle with olive oil to coat, add salt and pepper and roast at 400 until tender, turning over halfway through, about 20+ minutes. Toss together with kale, nuts and the following dressing blended together. Serve at room temperature.

DRESSING:

  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • ½ cup blueberries (thawed or fresh)
  • 1 TBLS honey
  • salt and pepper to taste
     

2 Delicata squash, halved, seeds removed, sliced into ½” slices crosswise
1 cup red onions, sliced thinly
2-4 garlic cloves, peeled, and smashed
Olive oil and maple syrup to taste
salt, thyme, and red pepper flakes to taste

Combine all ingredients in a bowl and toss to mix together thoroughly.  Spread out in one layer on baking sheet(s).  Roast in oven at 425* until tender and browning, tossing occasionally to prevent sticking, about 30-45 minutes.

1 Delicata Squash
butter
maple syrup (optional)

Preheat oven to 400 degrees.  Cut squash in half and scoop out the seeds.  Place squash face down in baking dish.  Add 1/2 inch water to dish and place in oven.  Bake 30-45 minutes or until a fork easily pierces the skin.  Remove from oven, put butter and optional maple syrup into cavity and serve.  This is a delicious and simple side dish for the fall and winter months.

  • Eggplant, peeled or unpeeled depending on preference, and cubed into 3/4" cubes
  • Summer squash, cubed into 3/4" cubes
  • garlic cloves, whole and unpeeled, to taste
  • olive oil, salt and pepper to taste

Toss the cubed veggies with oil, salt and pepper.  Roast at 375 degrees (in two separate dishes as one may take less long than the other) for approx 30-40 minutes, or until they are tender.  You can throw the garlic in with the veggies.  Remove all from oven.  Peel the garlic, squeeze out roasty garlic flesh, and mix everything together.  Check for seasonings and serve hot!

This is such a high purpose of garlic it's incredible!  The taste of roasted garlic goes with so much!  In soups, in casseroles, in salad dressings, on pizza.... endless possibilities!

  • garlic heads, left whole (unpeeled, not broken up)
  • olive oil

Chop off the top of your garlic all the way across going through the stem to expose a little bit of the cloves.  Leave the paper on and place on a baking pan.  Drizzle with olive oil and roast at 375-400 degrees until browning and garlic inside is soft, about 30-45 minutes.

Squeeze out garlic pulp from cloves and discard the garlic peel and paper.  

1 bulb garlic, top cut off to expose the tips of the cloves, roasted at 375 until soft, pulp squeezed out
Cooking oil
1 small/medium onion, chopped
1 buttercup squash, peeled, seeded, and chopped into chunks
½ teaspoon dried thyme
3-4 cups chicken broth
salt and pepper to taste
2-4 TBLS butter, optional

Heat oil on medium and sauté onion until softened, stirring occasionally, about 5 min.  Do not brown.  Add squash, roasted garlic, thyme, broth, salt and pepper.  Bring to boil and simmer until squash is very soft.  Puree, check seasonings and add optional butter.

Roast your garlic while you're baking something else (think squash or a roasted root medley...) to make this an easy delicious classic holiday side that everyone will love.

  • 1 head garlic
  • 1 TBLS olive oil
  • 4 pounds potatoes, peeled and chopped into uniform size chunks
  • 3/4 cup cream or half and half or milk
  • 5-6 TBLS butter
  • salt and pepper to taste 

How to roast your garlic (can be done ahead):  Separate your garlic cloves but leave the skins on. Lightly coat in olive oil and roast at 400 until browned and tender. Let cool and squeeze out the squishy garlic flesh, discarding the peels.

Put prepared potatoes into a pot and cover with water. Bring to a boil and reduce the heat to a simmer. Cook until tender, about 20-30 minutes, depending upon size of pieces. Drain. Warm the cream and melt the butter. Mash the potatoes with the roasted garlic, cream, butter, and add salt and pepper to taste. Do not over-mash because the texture will become sticky/gummy. Serve hot.

Make ahead tip: The beauty of this dish is that it can entirely be made ahead. Simply reheat covered in oven at 350 degrees for 30 minutes or in microwave before serving. 

I love make-ahead meals including veggie dishes that are easy to pull out of the fridge and serve with other leftover main dish material.  This is one of those that I use often during green bean season.

olive oil
green beans
cloves of garlic, optional
salt and pepper to taste

For the dressing per pound of raw beans:
1/4 cup olive oil
1 tablespoon vinegar (we use cider)

Preheat oven to 425 degrees.  Grease baking sheet.  Lay green beans whole (and optional garlic cloves) out on baking sheet and drizzle with olive oil, tossing to coat.  Salt and pepper to taste and roast until tender, about 15 to 20 minutes.  Let cool slightly then pour dressing over beans and let marinate in fridge until you want to eat them!  Delish!
 

This is an easy and very delicious way to make a side dish out of salad turnips.  When roasted, they become soft and juicy with great flavor.  If I'm roasting a chicken or squash or something else in the oven, put these in for a few minutes, too!

1 bunch hakurei turnips, trimmed and greens separated
olive oil
salt and pepper to taste

Halve or quarter the turnips, toss with olive oil, salt and pepper.  Place on roasting pan and roast at 425 degrees for 10 minutes.  Turn over to a new side and roast another 5-10 mintues or until softened but not mushy.  Remove from heat.

Optional turnip greens addition:

Greens from one bunch of turnips, washed, dried, chopped and tough stems discarded
1 clove garlic, minced
olive oil
salt and pepper to taste

Heat oil in skillet on medium.  Add garlic and saute for 30 seconds.  Add greens, salt and pepper and saute, stirring, until wilted, about 2-3 minutes.  Remove from heat and toss with above roasted turnips for a beautiful side dish!

  • 1 pound Brussels sprouts, ends trimmed and halved or quartered
  • 1 bunch leeks, cleaned well and coarsely chopped
  • Salt and pepper to taste
  • 1-2 cloves garlic, chopped, to taste
  • 2-3 TBLS olive oil
  • 1-2 TBLS balsamic vinegar
  • Drizzle of honey, to taste

Clean leeks well by chopping off leaf and root parts, slicing lengthwise, and rinsing well under running water. Put prepared Brussels sprouts, leeks, and garlic on a baking sheet. Season with salt and pepper. Drizzle olive oil, vinegar, and honey on top. Mix thoroughly using your hands. Roast in 375 degree oven until tender, about 25 minutes, stirring occasionally to ensure even roasting.
 

  • 1 pound Brussels sprouts, ends trimmed and halved or quartered
  • 1 bunch leeks, cleaned well and coarsely chopped
  • Salt and pepper to taste
  • 1-2 cloves garlic, chopped, to taste
  • 2-3 TBLS olive oil
  • 1-2 TBLS balsamic vinegar
  • Drizzle of honey, to taste

Clean leeks well by chopping off leaf and root parts, slicing lengthwise, and rinsing well under running water. Put prepared Brussels sprouts, leeks, and garlic on a baking sheet. Season with salt and pepper. Drizzle olive oil, vinegar, and honey on top. Mix thoroughly using your hands. Roast in 375 degree oven until tender, about 25 minutes, stirring occasionally to ensure even roasting.
 

Parsnips, peeled, halved, and sliced lenthwise into tapered "fries" (ideally, a large-ish julienne where the pieces taper from no more than 1 inch on the thick end and 4 or so inches long)
olive oil
salt and pepper

Prepare parsnips as above.  Lay out on cookie sheet in one layer.  Drizzle oil on top, season with salt and pepper, and lightly toss to coat.  Roast in an 375 degree oven until browned, about 45 minutes to 1 hour.  Check half way though and stir to prevent sticking.  Serve these delicious treats hot!

This is a variation on a roasted tomato soup that our employee Sara makes where I added roasted peppers.  Delicious and only possible at the peak of pepper season on the farm!  Get ready to fire up your roaster (aka your oven) :)

  • ripe sweet peppers, cored and seeded
  • ripe tomatoes, cored and halved
  • cooking oil
  • onions, chopped
  • garlic, peeled, to taste
  • chicken broth
  • cream to taste
  • salt and pepper to taste

Preheat oven to 400 degrees.  Lay prepared peppers and tomatoes on baking sheet and roast until the skins on the peppers are bulging and browning.  Remove from oven.  Let cool until you're able to handle them.  Slip off the skins of the peppers and tomatoes.  Roughly chop.  Meanwhile, heat oil on medium in pot on the stove.  Add onions and gently saute until translucent, not browning, 5-10 minutes.  Add garlic, tomatoes, and peppers.  Add enough broth to barely cover.  Gently simmer until everything is very tender, approximately 20-30 minutes.  Puree using handheld blender.  Add cream to taste and check salt and pepper.  This soup can take quite a bit of salt so make sure you've put enough.  Serve hot!

This is a variation on a roasted tomato soup that our employee Sara makes where I added roasted peppers.  Delicious and only possible at the peak of pepper season on the farm!  Get ready to fire up your roaster (aka your oven) :)

  • ripe sweet peppers, cored and seeded
  • ripe tomatoes, cored and halved
  • cooking oil
  • onions, chopped
  • garlic, peeled, to taste
  • chicken broth
  • cream to taste
  • salt and pepper to taste

Preheat oven to 400 degrees.  Lay prepared peppers and tomatoes on baking sheet and roast until the skins on the peppers are bulging and browning.  Remove from oven.  Let cool until you're able to handle them.  Slip off the skins of the peppers and tomatoes.  Roughly chop.  Meanwhile, heat oil on medium in pot on the stove.  Add onions and gently saute until translucent, not browning, 5-10 minutes.  Add garlic, tomatoes, and peppers.  Add enough broth to barely cover.  Gently simmer until everything is very tender, approximately 20-30 minutes.  Puree using handheld blender.  Add cream to taste and check salt and pepper.  This soup can take quite a bit of salt so make sure you've put enough.  Serve hot!

This is so easy!  Try it and it is a great way to use up a whole red cabbage (and reduce it) that has been looming in your fridge.

  • 1 red cabbage, cored and chopped
  • 1/2-1 onion, sliced
  • 2-5 garlic cloves, minced (to taste)
  • 3+ TBLS balsamic vinegar (just drizzle it on until coated)
  • 3+ TBLS olive oil (just drizzle it on until coated)
  • salt and pepper, to taste
  • 1-2 TBLS sugar or maple syrup (to taste)

Add all ingredients, except sugar, to roasting pan.  Toss together to combine well.  Roast at 375 for 20-30 minutes.  Remove from oven and stir around, adding sugar to taste, to coat.  Return to oven and roast another 20-30 minutes until soft and browning.  Serve warm.

  • 1 medium-small red cabbage head, sliced into 1/2”-3/4” ‘steaks’
  • 2 cloves garlic, minced
  • 3-4 TBLS butter, melted
  • 1/4-1/2 cup parmesan cheese, finely grated
  • Salt to taste

Preheat oven to 400. Grease a baking sheet and lay the cabbage slices on in a single layer. In a small bowl combine the garlic, melted butter, and cheese. Spoon this mixture onto the cabbage steaks and spread it into an even layer. Sprinkle with salt. Roast for 15-30 minutes depending on thickness of slices and desired tenderness. Turn oven to broil for last 3-5 minutes. Serve hot.

This is so easy and delicious!  I serve it with haddock and it goes so well.  Beware, the juices are worthy of licking the plate!  ;)

  • 2-3 cups sweet red (or any ripe color will work) peppers, seeded and sliced into large peices
  • 4-5 cups tomatoes, cut into chunks
  • 1/4 cup+ olive oil
  • 2 cloves garlic, minced (or to taste)
  • 1/2 tsp dried thyme (or 2 tsp minced fresh thyme)
  • salt and pepper to taste
  • feta cheese to taste

Add peppers and tomatoes to a casserole dish.  Mix the olive oil, garlic, thyme, salt, and pepper together and drizzle around on top.  Roast at 400 degrees until soft and fragrant.  Remove from oven and top with crumbled feta cheese.  Serve hot!

  • 2 cups rhubarb, cut into ¼” slices
  • 1-2 TBLS each honey and balsamic vinegar
  • 4 cups greens, chopped
  • 1/2 cup grated carrot
  • 1/4 cup scallions, finely chopped
  • 3/4 cup nuts or seeds of choice, chopped
  • 3/4 cup crumbled feta cheese or goat cheese
  • 1/4 cup olive oil
  • 1 TBLS vinegar (apple cider, or your choice)
  • Salt and pepper to taste

Preheat oven to 450. Toss rhubarb with honey and balsamic to coat. Spread in single layer on baking sheet and roast for 8-10 min. Toss greens, carrots, scallions, cheese and nuts. Whisk olive oil, vinegar, salt and pepper and dress salad. Add rhubarb and serve. 

kohlrabi, trimmed, peeled, and chopped into 3/4 inch dice
2+ tablespoons extra-virgin olive oil
2+ teaspoons finely chopped fresh thyme, or dried thyme
2+ tablespoons minced sage or 2 teaspoons dried sage
salt & pepper
winter squash, like butternut, delicata, sweet dumpling, etc., peeled, seeds removed and chopped into 3/4 inch dice

Preheat oven to 450°F. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, sage, salt, and pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.  Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme,  sage, salt, and pepper in same bowl.  Add more oil, spices, salt and pepper to taste.

Stir kohlrabi, turning it.  Then add squash and roast, stirring halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).  Toss to combine and serve.

1 Sweet Dumpling squash
butter
maple syrup or brown sugar (optional)

Preheat oven to 400 degrees. Cut squash in half and scoop out the seeds. Place squash face down in baking dish. Add 1/2 inch water to dish and place in oven. Bake 30-45 minutes or until a fork easily pierces the skin. Remove from oven, put butter and optional maple syrup into cavity and serve. This is a delicious and simple side dish for the fall and winter months.
 

  • 3 pounds tomatoes, either quartered or whole depending on size
  • cooking oil or butter
  • 1 onion, sliced (or scallion or fresh onion top)
  • 1 clove garlic, minced
  • 2 cups+ chicken broth
  • salt and pepper, to taste
  • balsamic vinegar, to taste
  • pesto, to taste (I used 2 TBLS)
  • cream, to taste

Roast the tomatoes on a baking sheet at 375 until softened and you can slip off the skins easily.  Remove and discard the skins and keep all the juices and pulp in a bowl.  Heat a pot with oil or butter.  Saute onion until translucent, about 5-10 min.  Add garlic and saute 1 more min.  Add roasted tomatoes and broth.  Simmer until onions are soft, about 10 more min.  Puree.  Add salt, pepper, balsamic vinegar, pesto, and cream to taste.  Serve warm.

Other root veggies or cabbage or garlic or onions or anything else(!) can be added to this basic recipe to make a tasty and interesting medley.  Roasted vegetables are always sweeter than raw because the dry heat concentrates their innate sugars.

turnips, peeled and coarsley chopped or cut into wedges
olive oil
salt and pepper
dried thyme

Toss turnips with other ingredients.  Lay on a greased baking sheet and roast in the oven at 375 until tender and browned, about 45 minutes.

From Robert Segerson, Assistant Farm Manager.  His favorite way to use garlic scapes!
 
  • 1/2 cup garlic scapes, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Mix in blender or food processor. I find that garlic scapes are a bit hard when raw, so I always mix thoroughly.

2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
about 2 lbs. potatoes, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced (or 1/2 cup onion, thinly sliced)
1 medium celeriac, peeled, halved, and thinly sliced
8 ounces cheese, coarsely shredded

1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot/onion and celeriac. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

3. Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.

2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
about 2 lbs. potatoes, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced (or 1/2 cup onion, thinly sliced)
1 medium celeriac, peeled, halved, and thinly sliced
8 ounces cheese, coarsely shredded

1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot/onion and celeriac. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

3. Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.
 

2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
about 2 lbs. potatoes, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced (or 1/2 cup onion, thinly sliced)
1 medium celeriac, peeled, halved, and thinly sliced
8 ounces cheese, coarsely shredded

1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot/onion and celeriac. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

3. Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.
 

4 cups raw beets, grated
2 tbls butter
Juice of 1 lemon
Salt and pepper to taste
1 tbls flour
½ cup water

Heat the butter in a pan, add beets, lemon juice, salt and pepper. Cook, covered, over very low heat for 25 minutes, stirring occasionally. Now sift flour on top of beets. Do not stir. Recover and cook for 15 more minutes. Stir, add water, bring to a boil and serve. The tanginess of the lemon juice in this recipe pairs perfectly with the sweetness of the beets.
 

4 slices bacon, cut into 1 inch pieces
1 lb. rutabagas, ends trimmed, peeled & cut into ½” dice
1 medium onion, chopped
1 small celeriac, ends trimmed, peeled & cut into ½” dice
½ tsp salt
Ground pepper, to taste
1/8-1/4 tsp cayenne pepper
2 cloves garlic, minced

Heat a heavy bottomed frying pan over medium. Fry bacon until crisp, about 5 minutes. Transfer bacon to
plate. On medium-high heat, add rutabaga, onion, and celeriac to the bacon grease and sauté for 2 minutes stirring constantly. Reduce heat to medium, cover, and cook stirring occasionally to prevent sticking for 15-20 minutes until rutabagas are tender. Uncover pan and add salt, pepper, cayenne, and garlic. Increase heat to brown the edges of vegetables and stir around seasonings for about 2 minutes. Turn off heat and stir in bacon. Serve hot. Serves 2-4.

This is a great side dish with a flexible recipe.  Use whatever proportions of rutabaga and carrots that you have on hand and it will come out good. 

2 lbs rutabaga, peeled and cut into 1 inch chunks
2 lbs carrots, peeled and cut into 1 inch chunks
3-6 TBLS butter, to taste
sugar, honey or other sweetener, to taste (optional)
salt and pepper to taste

In a large pot cover rutabaga and carrots with water.  Bring to a boil, reduce heat, and simmer until the vegetables are fork tender.  Drain well.  Mash by hand or use a food processor to puree.  Add butter, sweetener, salt and pepper to taste.

Store in a tightly lidded container in the fridge for a couple days and reheat to serve.

This is a great side dish with a flexible recipe.  Use whatever proportions of rutabaga and carrots that you have on hand and it will come out good. 

2 lbs rutabaga, peeled and cut into 1 inch chunks
2 lbs carrots, peeled and cut into 1 inch chunks
3-6 TBLS butter, to taste
sugar, honey or other sweetener, to taste (optional)
salt and pepper to taste

In a large pot cover rutabaga and carrots with water.  Bring to a boil, reduce heat, and simmer until the vegetables are fork tender.  Drain well.  Mash by hand or use a food processor to puree.  Add butter, sweetener, salt and pepper to taste.

Store in a tightly lidded container in the fridge for a couple days and reheat to serve.

Rutabaga Puree
1 rutabaga, peeled and cut into long slices
1 pound potatoes, cut into 1” chunks
¼ cup milk or cream
4 tbls butter
½ tsp dried thyme
Salt and pepper to taste


Bring a pot of water to a boil, add rutabaga and simmer ten minutes.  Add potatoes, cook until vegetables are tender.  Drain.  Add remaining ingredients and mash.  Serve hot.  Makes 6-8 side dish servings.
 

Gene thinks that this dish really brings out the sweetness of the rutabaga!  Give it a try as a delicious side dish or add ground beef at the end and make it a one-skillet-meal!

3-4 tablespoons oil or butter
2-3 cups rutabaga, peeled and chopped into 1/2 inch cubes
1 large onion or 1 cup shallots, chopped
1 tablespoon crushed sage (or more to taste)
salt and pepper to taste

Heat oil on medium heat in large skillet.  Add all ingredients and saute, stirring for about 2-3 minutes.  Then lower heat to medium-low and cover the skillet.  Cook until tender and soft but not mushy, stirring to prevent sticking, for about 45 minutes.  Taste and add more salt, pepper, and/or sage if needed.  Serve hot!

Availability: October-March

Storage tips: Refrigerate in a plastic bag for at least a month.

How to eat: Rutabagas are great winter storage vegetables whose flavor really gets good after a few hard frosts in the fall. Basic preparation involves chopping them, boiling them for 15-20 minutes or until soft, and mashing them with butter. They are also great roasted, in stews, or grated in salads.

I love this dish!  But, the paneer (Indian cheese that can be cubed and cooked) is hard to come by so I ususally make it without it and it's just as good. 

1/2 pound spinach, washed
1 tablespoon oil
4 oz paneer cheese, cubed (optional)
1 small onion, minced
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1/8 teaspoon turmeric
1/4 teaspoon cumin powder
1/8 teaspoon corriander powder
pinch mustard powder
pinch red pepper flakes
pinch cardamom
1 clove
salt and pepper to taste
1/2-3/4 cup buttermilk or cream
pinch of ground nutmeg

Heat oil in large skillet on medium.  Sautee paneer until lightly browned, about 3-5 minutes.  Remove paneer from heat and add onion, sauteeing until softened, about 5 minutes.  Add garlic, ginger, spices and salt.  Cook for a couple more minutes, stirring constantly.  Turn up the heat and add spinach, stirring until wilted down.  Stir in buttermilk/cream and simmer until thickened, about 5 minutes.  You might need to add more cream if necessary.  Check seasonings, adding more if needed, and add the nutmeg.  Remove from heat, stir in the paneer, and serve hot.
 

This is a summer version of a favorite way to use turnips!  Delicious with scrambled eggs in the mornings.

1-2 tablespoons cooking oil
1 bunch salad turnips, cut into ¾ inch chunks
1 bunch salad turnip greens, stems removed and leaves shredded
¼ teaspoon cumin seeds
¼ cup onion, minced
1 medium-large tomato, chopped
cayenne pepper to taste
salt and pepper to taste

Heat oil in skillet over medium-high heat.  Add turnips and cook, stirring until browned, about 5-7 minutes.  Remove turnips.  Add greens, stirring until wilted.  Remove greens.  Add cumin seeds and onion to heat for 2 mins stirring.  Add tomatoes, cayenne, salt, and pepper.  Stir to remove anything stuck on pan.  Add turnips, greens, and yogurt.  Simmer uncovered on medium until tender and saucy, about 10-20 min.  Stir to prevent sticking.  Check seasonings.

2-3 Tablespoons butter
1 bunch salad turnips, greens removed and saved for another use, roots trimmed and quartered or cut into bite sized chunks depending on size
2-3 Tablespoons water
2-3 Tablespoons Balsamic vinegar
1 Tablespoon sugar or 2 teaspoons maple syrup
salt and pepper to taste
minced fresh herb like parsley, scallions, etc. (optional)

Melt butter in pan and add turnips to coat.  Add water and bring to simmer.  Reduce heat to maintain slow simmer, cover and cook until tender, about 7-10 minutes.  Uncover pan and add vinegar, sugar, salt, pepper.  Increase heat to medium-high while stirring frequently until sauce starts to form a glaze on the turnips.  Serves 2-4.

4 tablespoons butter or oil
1 bunch salad turnips, tops removed and saved for another use and roots chopped into bite sized chunks
1-2 tablespoons honey (to taste)
3-4 tablespoons fresh mint, minced
salt and pepper to taste

Heat butter in skillet over medium heat.  Add turnips, cover the skillet and reduce heat to low.  Cook turnips until just tender, about 10 minutes or so.  Check them by piercing with a fork.  Remove turnips from skillet.  Then add minced mint and honey to skillet and boil down the sweetened the turnip juices until syrupy.  Then pour over the turnips as a sauce, season with salt and pepper and serve. 

Availability: July-October

Storage tips: Refrigerate in a plastic bag. The tops should last at least a week. Remove the tops from the roots and they should last a few weeks in a plastic bag in the fridge.

How to eat: Salad Turnips are different from regular turnips. They are meant to be eaten raw or lightly cooked and have a tender texture and sweet taste which makes them great raw in saladsor as snacks. The best way to cook them is to slice them and sauté them gently in butter for 10 minutes or until softened.  

1/2 cup couscous
4 large tomatoes (roasted and peeled)
1 onion, minced
3 fresh garlic cloves (chopped)
4-5 fresh basil leaves (or more of you prefer)
2 1/2 cups chicken stock
heavy cream (or whole milk)
2 tablespoons olive oil
2 tablespoons butter
salt and pepper to taste

Roast tomatoes, cut in half, in 400* oven for 45 min. Cool, peel, and roughly chop. Meanwhile, heat butter and olive oil in a large pot and sauté onion and garlic until softening. Add tomatoes and stock and simmer several minutes, stirring. Add couscous and simmer until cooked. Add chopped basil, cream, and salt and pepper to taste.

1-2 TBLS butter or cooking oil
Beans, trimmed and cut into 1” pieces
1 small onion, thinly sliced
1 clove garlic, minced
parmesan cheese and salt to taste

Sauté beans and onion in butter or oil until desired tenderness.  Add garlic and sauté another minute.  Serve hot on plates and top with parmesan cheese and salt to taste.

Our employee Sara is an innovator in the kitchen and we love her for it!  Here is yet another one of her creations that is so good that you'll wish you made two of them.  As mentioned below, use less eggs for more of a "pie" and more for a "frittata".  Either way it is so good!  Enjoy!

2 medium summer squash, thinly sliced
½ to 1 onion diced
1-3 cloves garlic, minced
butter
basil, to taste, chopped
Salt and pepper to taste
3-8 eggs, beaten (less for “pie,” more for “frittata”)
grated cheese (parmesan or cheddar)

In an oven safe skillet, sauté the summer squash, onion, and garlic in butter until softened.  Add basil and salt and pepper and sauté for 30 seconds.  Make sure to add extra butter to skillet bottom and sides to prevent sticking.  Add eggs.  Top with cheese.  Bake at 375 until set.  Yum!

This recipe makes 1 quart.  You can make more or less depending on how much cabbage you have, just adjust the salt accordingly. 

½ medium cabbage (about 2 lbs.), thinly sliced or shredded
1 TBSP sea salt

*Optional additional ingredient for Garlic Sauerkraut
3 cloves garlic, crushed

*Optional additional ingredient for Caraway Seed Sauerkraut
1 TBSP caraway seeds

*Optional additional ingredients for Jalapeño Sauerkraut (you might need a little less cabbage here
½ jalapeño, seeded and minced
½ cup carrot, grated
¼ cup onion, minced
¼ cup daikon radish (or salad turnip or regular radish), minced

OR ADD ANY OTHER VEGGIE YOU WANT!  TRY GRATED CARROTS, RUTABAGA, HOT PEPPERS, GINGER, ONIONS, ETC.

Combine all ingredients into a large bowl and pound or massage using clean hands for 15 minutes with a potato masher or wooden pounder until juicy.  Pack into a quart jar leaving one to two inches empty to the top of jar.  There should be juices visible above the top of the cabbage in the jar.  If this is not the case, return to bowl and pound again or add brine to bring juices above cabbage using recipe below.  Put lids on, label, and leave out at room temperature for at least 3 days.***

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

At this point, you need to mature the sauerkraut.  You can start eating it right away but, generally sauerkraut takes longer than the other ferments made today to be really flavorful and fermented.  You can age it in the refrigerator or at room temperature.  At room temperature aging will take days or weeks and in the refrigerator it will take weeks or months.  Every sauerkraut is different, but generally you’re looking for tanginess, sour taste, and a softened texture.

Sauerkraut also has a tendency to lose moisture over time.  This is something you need to be aware of.  Using the brine recipe of 3 tablespoons salt to 1 quart of water to keep the liquid above the cabbage at all times ensures that you will be eating this sauerkraut for many months to come.

2 medium cucumbers, peeled and seeded
1 tbls butter
¼ tsp salt
1 tbls fresh dill, minced (or substitute other fresh herb)
Black pepper to taste
Sour cream (optional)

Slice the cucumber into ½” by ½” by 1” matchsticks. Heat butter in a skillet over medium heat. Add cucumbers and salt and sauté, stirring frequently until cucumbers begin to soften, 4-8 minutes. Check to see that they’re just tender not mushy. Remove from heat. Sprinkle with dill and black pepper. Serve hot topped with a spoonful of the optional sour cream.

Cooking oil
1-2 Fennel bulbs, thinly sliced crosswise
1-2 red peppers, seeded and thinly sliced
½-1 cup cream
1 tablespoon minced fennel fronds
Salt and pepper to taste

Heat oil in skillet on medium heat.  Add fennel and sauté gently for 5 minutes.  Add peppers and continue to sauté, stirring until tender, about 20 min.  Add cream and fennel fronds.  Boil down until thickened.  Season to taste.

Parsnips just might be the sweetest vegetable we grow, and cooked like this, their buttery sweetness is irresistible!

1 pound parsnips, washed and peeled
4 tbsp butter
salt and pepper

Julienne the parsnips.  Sauté them over medium-low heat in butter, stirring, until they start to brown a little and are soft. Season and serve immediately.  Serves 2-4.

1 bunch radishes with tops, roots quartered and greens removed and washed
1 tablespoon butter
1 tablespoon minced garlic or garlic scapes
salt

Heat butter in skillet on medium.  Add radish roots and saute quickly, stirring, until just barely tender, about 3 minutes.  Add garlic/garlic scapes and radish greens and stir until wilted.  Season with salt and serve.

Lettuce head sizes vary depending on variety and seasonality, so I put in a range of ingredients to reflect this.  Try this also with bacon as the cooking fat...  Yum!

1-3 TBLS olive oil
1-2 cloves of garlic or garlic scapes, minced
pinch of red pepper flakes
1 head romaine lettuce, washed, dried, and leaves chopped into 1" wide strips
salt and pepper to taste

Heat oil in large skillet over medium-high heat.  Add remaining ingredients and cover until lettuce wilts, about 2-3 minutes.  Uncover and saute until liquid evaporates, another approx 5 minutes.  Serve hot!

This recipe was contributed by a CSA member who says that it is what got her daughters loving squash.  Try it!

  • 2 TBLS oil or butter
  • 2 cloves garlic, minced
  • 1 lb. zucchini and/or summer squash, quartered and thinly sliced
  • 1/2-1 cup tomatoes, roughly chopped
  • Salt and pepper, to taste
  • 1-2 TBLS basil or parsley, chopped
  • Lemon juice, to taste

Heat oil in a skillet on medium. Add zuke/summer squash, tomatoes, salt, pepper, and garlic. Lightly toss and sauté for 3-5+ minutes. Add fresh herb and lemon juice. Serve hot!

*Cooking time is flexible depending on taste. Prevent over-cooking it to keep the squash a little crunchy, or to taste.
 

2 Tbls butter or oil
1 pound summer squash, sliced into ¼ inch rounds
½-1 cup grated cheese (cheddar, parmesan, etc.)
Sour cream
Salt and pepper

Heat the butter in a large skillet over medium heat until hot. Add the summer squash in a single layer (you may need to do two batches), and cook for two to three minutes on each side until lightly browned and tender. Remove to a plate. Add salt and pepper to taste. Top with the grated cheese and a dollop of sour cream. Serve immediately.

Wow and yum!  This is so easy but really changes plain scrambled eggs for the better!  Try it!

  • butter or cooking oil
  • 1 garlic scape, minced (or to taste)
  • 6 eggs
  • dash of milk
  • salt and pepper
  • grated cheese (optional)

Whisk together eggs, milk, salt, and pepper.  Heat butter on medium in skillet.  Add garlic scape and saute briefly, stirring, about 30 seconds.  Add eggs and scramble until just about cooked.  Add optional cheese and mix in to get it melty.  Serve hot with salsa.

You can make this with any Asian greens like tatsoi, Chinese leaf cabbage (Tokyo Bekana), pac choi, or even cabbage (though cook it longer).  Try this quick and easy way to cook these greens and you will be hooked!

2 tablespoons oil
2 tablespoons sesame seeds
4 teaspoons peeled, minced gingerroot
1-2 garlic scapes, minced
2 bunches Asian greens, chopped
2 tablespoons soy sauce
4 teaspoons rice vinegar (or other vinegar)

In oiled hot skillet, add sesame seeds.  Stir until they pop. Add ginger and garlic scapes, stirring for 1 min.  Add the greens and 1 TBLS soy sauce. Cook, covered, for 1 min. Uncover and sauté for 1 or 2 minutes more, until the greens are tender but still bright green.  Stir in more soy sauce and vinegar to taste.

Availability: September-March

Storage tips: For short term storage (one or two weeks) leave at room temperature, not in a plastic bag. For longer term storage, place in crisper drawer in the fridge.

How to eat: Shallots, often used in French cuisine, are in the "onion" or allium family but are not quite the same.  They're smaller and often come in bulbs with cloves kind of resembling very large garlic.  They have a more mild and delicate flavor than onions and are usually used as a minor part of a meal, most recipes calling for a few tablespoons or 1 or 2 whole shallots.  To prepare, peel the skin and slice or mince like you would an onion. 

Try shallots minced up raw in salads or salad dressings or gently sauted in butter and put into sauces or soups.  Or try boiling or roasting shallots whole for a delicious treat.  I often substitue shallots for onions in recipes that call for onions, although the flavor is not identical.  Of course they're wonderful caramelized as are onions!  Shallots are even better keepers than onions and will last into spring in our root cellar.
 

2 large cucumbers, peeled, seeded, chopped
½ cup onion, minced
1 ½ cup chicken broth
½ cup sour cream
Salt and pepper to taste
1 tablespoon chives, minced (optional garnish)

Combine cukes, onion and broth in a sauce pan and simmer for 20 minutes or until tender.  Puree until smooth.  Blend in sour cream, and season with salt and pepper to taste.  Either chill and eat cold or serve warm immediately.  Top with chives.

This easy salad dressing is made from ingredients that you probably have on hand already, can be made in only a couple of minutes, and is fresh and delicious!

¼ cup olive oil
1 TBSP vinegar (cider or balsamic)
1 TSP prepared mustard
1 TSP naturally fermented soy sauce (optional)

Wisk all ingredients together and drizzle over salad greens. Any minced fresh herb makes a nice optional addition. 

  • 2 lbs. mixed root veggies (beets, carrots, and parsnips), peeled and cut into sticks the size of index fingers
  • 3 TBLS olive oil
  • Salt, to taste
  • 1 TBLS Dijon mustard
  • 1 TBLS vinegar (white-wine or cider)
  • Honey, to taste
  • Cayenne pepper, to taste

Drizzle veggies with 1 TBLS olive oil and salt on baking sheet and roast at 375 for 1-1.5 hrs or until tender. Meanwhile mix together dressing of 2 TBLS olive oil, mustard, vinegar, honey and cayenne until emulsified. Smash veggies with bottom of skillet and then add dressing. Serve warm or at room temperature.

  • 2 lbs. mixed root veggies (beets, carrots, and parsnips), peeled and cut into sticks the size of index fingers
  • 3 TBLS olive oil
  • Salt, to taste
  • 1 TBLS Dijon mustard
  • 1 TBLS vinegar (white-wine or cider)
  • Honey, to taste
  • Cayenne pepper, to taste

Drizzle veggies with 1 TBLS olive oil and salt on baking sheet and roast at 375 for 1-1.5 hrs or until tender. Meanwhile mix together dressing of 2 TBLS olive oil, mustard, vinegar, honey and cayenne until emulsified. Smash veggies with bottom of skillet and then add dressing. Serve warm or at room temperature.

  • 2 lbs. mixed root veggies (beets, carrots, and parsnips), peeled and cut into sticks the size of index fingers
  • 3 TBLS olive oil
  • Salt, to taste
  • 1 TBLS Dijon mustard
  • 1 TBLS vinegar (white-wine or cider)
  • Honey, to taste
  • Cayenne pepper, to taste

Drizzle veggies with 1 TBLS olive oil and salt on baking sheet and roast at 375 for 1-1.5 hrs or until tender. Meanwhile mix together dressing of 2 TBLS olive oil, mustard, vinegar, honey and cayenne until emulsified. Smash veggies with bottom of skillet and then add dressing. Serve warm or at room temperature.

Cooking snap peas is actually a preferred way of eating these sweet July treats!  Here's a way to dress them up that is good eaten right away or served as a cold salad.

1 tablespoon cooking oil
1 pint snap peas (about 1/2 pound), tops snapped and strings removed and discarded
1-2 garlic scapes (or cloves of garlic), minced
1 tablespoon fresh mint, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and pepper to taste

Heat oil in skillet over medium-high heat.  Add snap peas and stir frequently until crisp tender.  Try to stop them before the pods have opened up and expose the peas inside.  Add garlic scapes and stir for 30 seconds.  Remove from heat.  Stir in mint, lemon zest, lemon juice, salt and pepper.  Serve hot or chilled.
 

½ lb snow peas, strings removed and chopped
1-2 Tablespoons cooking oil
1 scallion, chopped including greens
1 garlic scape, minced or 1 tablespoon minced garlic
1-2 tablespoons pine nuts (or minced walnuts)
1½ teaspoon toasted sesame oil or 2 tablespoons toasted sesame seeds
Salt and pepper to taste

Heat oil on medium-high and add snow peas and scallions.  Stir-fry for 3-5 minutes, stirring.   Add nuts and stir 1 minute. Remove from heat, stir in toasted sesame oil, and season. Serve immediately

Availability: July

Storage tips: Refrigerate in a plastic bag for at least a week.

How to eat:  The whole pod of these peas is edible!  Do not shell them.  We grow a variety called Oregon Giant, which is at its sweetest when the peas inside are swollen, unlike other flat-podded snow peas.  Snow peas are great as a snack in kids’ lunches or with a dip. We also enjoy them in soups or in Asian stir-fries. Before biting into them make sure to snap off the tops and pull the strings off, as they are indigestible.

2 cups water or chicken broth
2 pounds of Gold nugget squash or pumpkin, cooked
4 cloves
4 allspice berries
1/4 teaspoon ground corriander
2 tablespoons butter
1-2 cups cream
2 tablespoons rum
salt and pepper to taste

Bring the chicken broth, squash, and spices to a boil and simmer five minutes.  Puree the soup, add cream, and the rest of the ingredients.  Check the seasonings and serve warm!

1 lb. potatoes, boiled until just tender and cut into 1” pieces
2 Tbls. cooking oil
¼ - ½ tsp chili flakes
¼ tsp whole fennel seeds
½ tsp mustard seeds
½ tsp whole cumin seeds
1 cup ripe tomatoes, chopped
1 tsp salt
¼ tsp turmeric powder
1/8 tsp cayenne powder (optional)

Heat the oil in a medium pot over medium-high heat. When hot add chili flakes, fennel seeds, mustard seeds, and cumin seeds for 15 seconds. Immediately add tomatoes, salt, turmeric, optional cayenne, and potatoes. Add ¾ cup water, stir, turn heat to low, cover and cook gently for 20 minutes, stirring occasionally. Mash a few potato pieces into the cooking liquid to thicken.  Serve hot.

3+ cups cucumbers, ends trimmed
1/4 cup sliced onion
2 cloves garlic, quartered
1 hot pepper chopped, or ¼ teaspoon chili flakes
¼ tsp. celery seed
2 tsp salt
1 cup water

Submerge cucumbers in ice cold water for 30 minutes unless using just picked cucumbers.  Slice into 3/8 inch slices and pack into jar with the rest of the ingredients.  Disolve salt into water to make brine.  Pour over brine filling up to 1 inch from top of jar.  Put lid on tightly, label, and leave out at room temperature for 24 to 48 to 36 or more hours, until you like the taste of them!  Then store in the refrigerator and start eating!  These will keep for months in the fridge.

Pickles can go by really fast so you should check them often as they are fermenting at room temperature.  When it’s warm they can get mushy quickly, especially, so watch for this!  If your batch does get mushy, just blend them up into a pickle relish, store in the fridge and enjoy.

This is an easy and great way to use up cucumbers that may be filling up your fridge or kitchen counter!  It makes very fast and is very yummy.  We enjoy this with our eggs in the mornings!

3 1/2 cups cucumbers, peeled, seeded and coarsely chopped, diced or grated (depends on your taste)
1/2 cup onion, diced
1 tablespoon salt
3 cloves garlic, minced
2 tablespoons ginger root, minced
1/2 teaspoon hot pepper flakes (or fresh hot pepper, minced), or to taste depending on hotness desired

In bowl, mix all ingredients.  Transfer to quart jar and pack down leaving at least 1 inch of head room at the top of the jar.  Cover tightly with lid.  Leave at room temperature for 2-5 days and then transfer to the refrigerator.  Check early and often!  Start tasting your relish before 2 days if it is hot because fermentation can happen really fast sometimes!  When you like the taste, chill and enjoy out of your fridge for weeks to months to come.  If it you don't eat it up too fast :)

1/2 pound spinach, rinsed well and chopped
1 tablespoon cooking oil
3/4 cup thinly sliced onion
1 clove garlic, minced
8 eggs
2 tablespoons milk
1/4 cup parmesan cheese
2 tablespoons sun dried tomatoes or roasted red peppers (optional)
3-4 oz soft cheese like goat cheese or homemade kefir or yogurt cheese
salt and pepper to taste

Saute onion in oil over medium heat until translucent, about 10 minutes.  Add spinach to wilt down.  Remove from heat and set aside until cooled.  Meanwhile mix together garlic, eggs, milk, cheeses, and optional tomatoes or peppers.  When cool enough to touch with your hand add onion and spinach mixture, salt and pepper.  In a clean skillet, heat to medium and then pour egg mixture in.  Cook on medium-low until the top is set, shaking the pan and running a spatula around the sides frequently to prevent sticking.  When the top is set, place under broiler for a minute or two to brown.  Watch carefully as to not burn!  Serve hot or cold.  Great leftover as well!
 

This is one of Gene's Mom's favorite recipes!

1 package frozen spinach
1 tsp nutmeg
5 oz. feta crumbled
1 ½ cups red kidney beans cooked
½ cup finely chopped onions
2 cloves garlic minced
¼ cup canola oil (I use olive oil)
5 eggs lightly beaten
¾ cup self rising flour (I use spelt or whole wheat)
Salt and pepper

************************************************************

Preheat oven to 350 degrees and lightly oil 8 muffin tins

Combine spinach with nutmeg, feta, beans, onions and garlic (I sautee the onions and garlic first)

Stir in oil, eggs, salt and pepper, flour

Fill muffin tins and bake immediately for 35-40 minutes til golden brown and puffy.

Serve hot or cold

I usually increase most ingredients by about half (8 oz feta, a generous 2 cups of beans, extra greens--- I have used beet greens, chard and even well-chopped kale in place of spinach--- a generous cup of flour, etc.) so that I make an even dozen of these.

When we make this and serve it, I feel like I'm eating at a fancy restuarant!  Treat yourself because it's actually super easy! 

  • 1 pound beets, peeled and chopped into 1/2” cubes
  • 1.5 pounds parsnips, peeled and chopped into 1/2” cubes
  • 1/2 pound spinach, chopped
  • 4-6 oz feta cheese or goat cheese, crumbled
  • 1/2 cup olive oil + additional for roasting
  • 1/4 cup balsamic vinegar
  • Salt and pepper to taste

Preheat oven to 400. Toss beets and parsnips with olive oil, salt, and pepper on a roasting tray. Roast until tender, about 45 min, stirring once halfway through. Meanwhile whisk together olive oil, balsamic vinegar, salt, and pepper. Put spinach in a bowl and top with roasted vegetables and cheese. Pour over the dressing and serve. 

1 butternut squash, cut in half, seeds removed
2 onions, chopped
3 tablespoons butter or oil
1 cup sun dried tomatoes packed in oil, or 1/2 cup dehydrated tomatoes
1 quart chicken stock
1/4 teaspoon chili flakes
salt and pepper
sour cream

Roast squash at 350 until soft, about 1+ hour.  Scoop out flesh after it has cooled.  Meanwhile, saute onions until tender.  Add tomatoes, stock, chili flakes, and squash.  Simmer about 30 minutes.  Puree soup.  Season to taste and top each bowl with a dollop of sour cream.

1-2 medium-large onions, chopped
4 tablespoons butter
1 buttercup squash, cooked, skin removed
1 bunch kale, midribs removed and chopped
1 quart chicken broth
1 pound ground pork, or spiced sausage
2 garlic cloves, minced
Minced parsley, salt and pepper

Saute onions in butter until soft.  Add squash, broth, kale, garlic.  Simmer until tender.  Add browned sausage and parsley.  Check seasonings and serve hot!

2 cups green beans, cut into 1 ½ inch pieces
¼ tsp dried thyme
1 clove garlic, minced
5 tbls cooking oil
1 cup sweet onion, sliced into thin rounds
1 cup mushrooms, sliced (optional)
2 cups lettuce, torn into pieces
8 oz steak


Heat 2 Tbls cooking oil in a heavy-bottomed pot over medium heat and sauté the beans, garlic, and thyme until the beans slightly soften, about 5 min. Add one cup water and simmer 15 min. Drain. In a skillet, heat three Tbls cooking oil over medium heat and sauté the onion and optional mushrooms until soft and beginning to brown, about 10 min. Broil or pan-fry the steak to desired doneness. Cut into thin strips. In a large bowl combine all ingredients. Top with a dressing of 2 Tbls olive oil, 1 Tbls lemon juice, ¾ tsp prepared mustard, salt and pepper to taste. Serve warm. Serves 2-4.

Steamed Kale with Butter

1 bunch of kale
butter
salt and pepper

We like kale best steamed as a side dish.  Cut out the tough midribs, then steam the leaves until tender.  Season to taste with butter, salt and pepper.  Makes 4 side dish servings. 
 

Steamed Swiss Chard

1 bunch swiss chard
butter
cider, balsamic, or wine vinegar

Cut the midrib out of each leaf and either discard them or steam them for about 5 minutes.  Add the chard leaves to the midribs and steam for another 5 minutes or until tender.  Drain and serve with butter and a splash vinegar.

I didn't specify what kind of beans because you can use any kind of dried beans that you like.  I used Yellow Eye which I personally like and make a creamy stew when they start to fall apart, but you could use other kinds, too.  Also, this recipe is so totally flexible.  Feel free to substitute any of the veggies for ones you have on hand and it will still be good!  :)

  • 1 cup dried beans, soaked overnight and drained
  • cooking oil
  • 1-2 onions, chopped
  • garlic, to taste, chopped
  • chili pepper, optional (I used a smoked one or you could use cayenne powder or chili powder or whatever you want)
  • 4-6 cups of vegetable broth, water, or chicken broth (or a combo)
  • 1/2 cup carrots, peeled and diced
  • 1 bunch kale, tough midribs removed and sliced
  • mushrooms, chopped (optional)
  • salt and pepper to taste

Heat oil on medium and saute onions until translucent, stirring to prevent sticking.  Add garlic and chili pepper, stir quickly, and add beans and liquid. Bring to a boil, turn down to simmer, and cook until beans are tender but not falling apart, a couple of hours.  Add the carrots, kale, mushrooms and simmer adding more liquid if necessary.  Cook until vegetables are tender.  Add salt and pepper to taste.  Serve over rice, pasta, with mashed potatoes, etc.  Enjoy!

1 teaspoon cumin seeds or ground cumin
2-4 garlic cloves, peeled and chopped
red chili flakes, to taste
1 medium winter kohlrabi, 2-3 lbs., peeled, end discarded, and chopped into ¾ dice
12-16 oz chopped tomatoes, including juices (canned is fine)
water or chicken broth
½ teaspoon turmeric
salt to taste
sugar or maple syrup, optional, to taste

Heat oil over medium-high heat in large skillet.  Add spices and sauté quickly for several seconds.  Add kohlrabi and stir to coat.  Add tomatoes, broth or water, turmeric, salt, and sweetener.  Bring to boil, reduce heat, and simmer until kohlrabi is tender, about 30-45 minutes.  Check seasonings and serve hot with rice.

2 Tbls cooking oil
½ lb. broccoli, cut into bite-size pieces
1 teaspoon minced fresh ginger
1 garlic clove, minced
Pinch of cayenne pepper
Salt to taste
1/3 cup water

Heat oil in a heavy skillet over high heat until hot. Add ginger, garlic and cayenne and cook for 10 seconds. Add broccoli and salt and cook, stirring, for 1 minute. Add water and stir-fry until broccoli is tender and water is evaporated, about 4 minutes. If water evaporates before broccoli is tender, add a little more water and keep stir-frying. Makes 2-4 servings.

  • cooking oil
  • green beans cut into 2" lengths
  • eggplant, peeled and julienned into 2" lengths
  • garlic, peeled and chopped, to taste
  • hot pepper, fresh or dried, minced to taste
  • soy sauce, to taste
  • sugar or other sweetener, to taste
  • salt, to taste

Heat oil on medium.  Add green beans and stir-fry for a few minutes until they are starting to soften, 5-7 minutes.  Add eggplant and do the same.  When they are both almost tender to your liking, add the garlic and hot pepper and stir-fry one minute more.  Remove from heat and add soy sauce, sugar, and salt to taste.  Serve hot!

You could also make this vegetarian, by substituting a grain for the sausage.  Rice, farrow, wheat berries, etc. would work.  Or add the grain in addition to the meat! 

  • 1 acorn squash, halved, seeded, and oiled on cut edges
  • Salt and pepper to taste
  • ½ pound ground sausage (any flavor)
  • ½ cup onion, minced
  • ½ cup nuts or seeds of choice, toasted and chopped
  • ½ cup apple, chopped
  • ¼ cup dried cranberries (or raisins or whatever you have)
  • 1 clove garlic, minced
  • Pinch of dried sage, to taste
  • ½ cup grated cheese of choice (cheddar is a good one)

Put squash on baking sheet. Roast at 400 until tender, about 45 min. Brown the sausage and onions. Add in rest of ingredients except cheese until heated. Remove from heat, mix in cheese, and fill squash with mixture. Return to oven to melt the cheese.

1 buttercup squash, cut in half with seeds scooped out
3-4 tbls cooking oil
½ cup onions, diced
½ cup sweet peppers, diced
½ cup mushrooms, diced
1 lb. ground beef
1 tsp cumin
¼ tsp cinnamon
Salt and pepper to taste
½-1 cup cheese, grated

Pre-heat the oven to 400 degrees. Place the squash in a casserole, face-down, with ¼ inch of water. Bake 45-60 min. until a fork easily pierces the skin. Meanwhile, heat oil in a large skillet over medium heat. Add the onions, peppers, and mushrooms and sauté for 8-10 minutes until they soften. Add the beef, cumin, cinnamon, salt and pepper and cook several more minutes, until the meat beef is browned. Transfer to a bowl and mix in the cheese. Drain the water from the squash casserole leaving the oven on, turn the squash halves face up, and stuff with the beef and vegetable mixture. Return to oven and bake for 15 min. Serves 4-6.

3 Tbls cooking oil
1 lb. ground beef
1 large onion
2 cloves garlic
¾ cup rice (uncooked)
½ tsp salt
¼ tsp pepper
1 can tomato sauce (28oz)
¼ cup cider vinegar
2 Tbls brown sugar
1 Tbls dry mustard
8 cups cabbage, coarsely chopped

Heat the oil in a large, heavy-bottomed skillet over medium heat. When hot, add the beef, onion and garlic and cook, stirring, until the meat is browned. Put this meat mixture into a bowl and add the rice, salt, and pepper. In a separate small bowl mix together the tomato sauce, vinegar, brown sugar, and dry mustard. Layer 1/3 of the cabbage into a deep, 3-quart capacity casserole. Then layer on ½ of the meat mixture. Add the next 1/3 of the cabbage, then the remaining meat, and finally the remaining cabbage. Pour the tomato sauce mixture over the top and let stand at room temp. for 20 minutes and do not stir. Meanwhile, pre-heat oven to 325. Bake for two hours without stirring. Serves 4.

Jack Be Little pumpkins are delicious stuffed with a variety of stuffings either sweet or savory.  Try this option below or substitue to your liking or available ingredients.  You could also try using onions, greens, rice, and lentils as a stuffing.  Or a sweet stuffing with rice, raisins, cranberries, apples, cinnamon, etc.  Any way you try it, these personal sized mini pumpkins are a perfect addition to a hoilday meal!

JBL pumpkins, lids and seeds removed
1 onion, chopped
1 apple, peeled and chopped
Handful of cranberries
3 cloves garlic, peeled and chopped
Salt & pepper
½ lb ground sausage
½-1 cup bread crumbs or rice
Grated cheese

Roast JBL pumpkins with lids on in oven at 400 until fork tender, about 40 min.  Meanwhile, sauté onion in oil until translucent.  Add garlic and sausage and cook until done.  Add apple, cranberries, seasonings and stir until softened.  Combine with rice and cheese, stuff into pumpkins, and bake 15 min at 350.

Stuffed cabbage rolls are especially good with savoy cabbage because it is more tender and pliable than "regular" cabbage.  You can also substitute any type of cabbage with good results in this recipe!

12-15 whole savoy cabbage leaves (depending on size)
1+ cup cooked rice
2 tablespoons cooking oil
1 cup onion, finely chopped
1/2-3/4 pound ground beef (or substitute 1 cup beans of any kind for a vegetarian version)
salt and pepper to taste
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped fresh parsley
2 garlic cloves, minced
juice of 1 lemon

Bring a large pot of salted water to a boil.  Drop in cabbage leaves and simmer for 2 minutes.  Drain and cool in ice cold water.  When cool, remove and drain on paper towel.  Meanwhile, heat oil in skillet.  Saute onions until softened, 5-10 minutes.  Add ground beef and brown.  Mix rice, spices, salt, pepper, parsley and garlic together.  Spoon filling into cabbage leaf at the stem end.  Roll up the leaf, tucking in the sides to form a log shape.  Do up all of the leaves and place them in the bottom of a pot packed tightly to keep them from spilling out.  Cover with water and simmer gently for 45 minutes.  Add lemon juice and simmer another 10 minutes uncovered.  Remove from water and serve hot or chilled. 

While this is a great side dish as is, I added 2 pounds of ground beef to this recipe to make it a full meal and it was very yummy!

2 tablespoons butter
1 large onion, sliced
1 1/2 pounds summer squash or zucchini, sliced into 1/2 inch rounds
1 red pepper, thinly sliced
1/2 teaspoon salt
1 garlic clove, minced
1/8 teaspoon cayenne pepper
2 tablespoons flour
1/2 cup milk
1/2 cup cream
4 tablespoons parmesan cheese, grated
1/2 cup saltine crackers, crumbled (optional)

Preheat oven to 350.  In large skillet, cook onion for 5 minutes, stirring.  Add summer squash and red pepper and salt and cook stirring until tender about 10 minutes.  Stir in garlic and cayenne pepper.  Sprinkle flour over veggies and mix.  Add milk, cream and parmesan and remove from heat.  Put into casserole, top with crackers and more cheese, and bake until bubbling, about 20-30 minutes.

1-1.5 lb. summer squash, grated
1-2 garlic cloves, minced
salt and pepper to taste
8-10 eggs
2 oz goat cheese (or other soft cheese)
¼ cup green onion tops, minced (or fresh herb like dill or basil)

Sauté summer squash in oil over medium heat in oven-safe skillet.  Add garlic, salt and pepper and cook until wilted.  Whisk eggs, cheese, and herb together.  Add squash.  Cover and cook on medium low in skillet until top is set.  Broil to brown top (2-3 min) and serve cold or hot.

4 small summer squashs, thinly sliced into bite-sized pieces
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons basil, chopped
salt and pepper to taste

Heat oil over medium-high in skillet.  Add summer squash and saute quickly, stirring until becomming tender, about 2 minutes.  Add garlic for 30 seconds, stirring.  Remove from heat, top with basil, salt and pepper and serve immediately.
 

I make this during the glut of squash, tomatoes, and basil.  Its so easy and delicious, stores well in the fridge as leftovers and goes well with practically everything!  We like it over scrambled eggs, rice, pasta, fish, etc!

2-4 TBLS butter or oil
1 bunch scallions (or 1 onion), chopped
1-2 pounds summer squash, chopped
1-2 lg. tomatoes (depending on juiciness desired)
1 large handful basil, chopped
1-2 garlic cloves, mashed (optional)
Salt and pepper to taste

Heat the oil in large skillet on medium.  Add scallions and sauté until softened, not browned, about 5 min.  Add the remaining ingredients, bring to boil, and simmer covered until tender, about 20 min.  Remove lid to boil off unwanted liquid.

This is a tasty and easy dish that uses local ingredients that can be found most of the year.  Delicious way to dress up leftover roasted or boiled beets!

2 cups cooked beets, peeled and chopped
2 cups raw apples, peeled and chopped
1-2 tablespoons lemon juice
salt and pepper to taste
4+ pats of butter
dash of nutmeg, to taste

Grease a baking dish and combine all ingredients into it.  Cook at 350 degrees for one hour and serve hot.

This is my mom's favorite way to cook red cabbage!  If you can't find unsweetened cranberry juice, you can use sweetened cranberry juice and omit any added sugar to the dish.  Or use another tart fruit juice if you want to mix it up!

3 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon fennel seeds
2 medium onions, cut into rings
3 garlic cloves, chopped
1 teaspoon ginger, minced
2 tablespoons curry powder
1 red cabbage, cored & shredded
1 cup cranberry juice, w/o sugar
1 cup vegetable or chicken stock
2 tablespoons sugar (optional)
Salt to taste

Heat oil in large pot until hot.  Add cumin and fennel seeds and onions.  Cook 5 minutes, stirring.  Add garlic, ginger, and curry powder.  Cook 30 seconds.  Add cabbage, liquids, sugar and salt.  Bring to boil, and simmer for 1.5 hours or until cabbage is tender.

1 bunch Swiss chard, ribs and greens, coarsely chopped
1 scallion, chopped
1 apple, diced
2 TBSP cooking oil
Salt and pepper to taste
2 TBSP cider vinegar

Heat oil in a skillet over medium heat. Add the scallions and apple and sauté for about 5 minutes, until slightly softened. Add the chard, salt and pepper and stir-fry gently for 15 minutes or until the midribs of the chard are tender. Add the cider vinegar and cook for 5 more minutes. Serves 2-4.

Availability: September-December (possibly longer if supplies last)

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry
room in your house and should last at least into November and can last much longer depending
on conditions.

How to eat: Basic winter squash preparation includes roasting. Heat oven to 350 degrees, cut
squash in half, scoop out seeds and place face down on baking sheet or dish. Add ½ inch of
water to the pan and roast for 45 minutes or until a fork pierces easily through the skin. We
enjoy using winter squash in soups and as a side dish 

This is another great winter soup that can be made just about anytime during winter with almost all locally grown ingredients!

2-4 tablespoons butter
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon fresh ginger root, chopped
1 large carrot, peeled and chopped
1 pound rutabaga, peeled and chopped
1 large apple, peeled and chopped
2-4 cups chicken or vegetable broth
1/2 cup cream or milk
salt and pepper to taste

Over medium heat, saute onion in butter until softened, about 5-10 minutes, stirring.  Add garlic and ginger root and cook, stirring for 1 minute.  Add carrot, rutabaga, apple and chicken broth.  Bring to boil, and simmer until veggies are tender, about 20 minutes.  Puree, then add cream/milk and salt and pepper to taste.  Serve hot on a cold day.

  • 1/4 cup tahini
  • 1/4 cup apple cider vinegar
  • 3 TBLS lemon juice
  • 1 TBLS garlic scape, minced
  • Salt and pepper to taste

Whisk all ingredients together and drizzle over any kind of fresh salad. Addicting!

3 tablespoons butter or coconut oil
1 bunch of tatsoi, stems chopped into 1” pieces and greens separated from stems
2 teaspoons minced ginger root, peeled
1 clove garlic, minced
1½ teaspoons soy sauce

Heat butter in skillet on medium and add ginger and tatsoi stems. Saute, stirring, until wilting about 5minutes.  Add garlic and tatsoi leaves and sauté, stirring until leaves wilt about 2 minutes. Add soy sauce, stir to mix and serve hot.

Availability: July-November

Storage tips: Refrigerate in a plastic bag. Tatsoi should last at least a week.

How to eat: Tatsoi is a shiny dark green Asian vegetable, similar to its relative Bok Choi, that can be eaten raw or cooked.  In fact it is so versitile in the kitchen as well as in the field that we sometimes call it "Summer Spinach"!  The entire plant is edible and a good basic rule is that the stems will take a little longer to cook than the leaves so add them first.  We enjoy tatsoi raw in salads, cooked into quiches, stir-fries, and Asian-inspired soups.  It's delicious with soy sauce.
 

When Gene studied abroad during college he enjoyed a green papaya salad almost daily with his host family.  This is a different version that is inspired by this tropical salad using winter radishes instead.  We like to use "green meat" or green daikons to mimic the color of green papayas but you may use watermelon, black spanish, purple, or even small summer radishes also.  Enjoy its spicy taste to enhance any meal!

1 lb. radish, coarsely grated/julienned
½ cup roasted peanuts, crushed
¼-1 tsp chili flakes (to taste)
1 ½ Tbls fish sauce (or soy sauce)
1 ½ Tbls vegetable oil
2 Tbls lime juice
2 tsp honey

Whisk together chili flakes, fish sauce, oil, lime juice, and honey until well mixed and honey is dissolved. Pour this dressing over the radish in a bowl and toss to coat. Taste and adjust flavorings to taste. Garnish with the peanuts and serve.

Just a note: this can be made with ANY color radish despite the title :)

When Gene studied abroad during college he enjoyed a green papaya salad almost daily with his host family.  This is a different version that is inspired by this tropical salad using winter radishes instead.  We like to use "green meat" or green daikons to mimic the color of green papayas but you may use watermelon, black spanish, purple, or even small summer radishes also.  Enjoy its spicy taste to enhance any meal!

1 lb. radish, coarsely grated/julienned
½ cup roasted peanuts, crushed
¼-1 tsp chili flakes (to taste)
1 ½ Tbls fish sauce (or soy sauce)
1 ½ Tbls vegetable oil
2 Tbls lime juice
2 tsp honey

Whisk together chili flakes, fish sauce, oil, lime juice, and honey until well mixed and honey is dissolved. Pour this dressing over the radish in a bowl and toss to coat. Taste and adjust flavorings to taste. Garnish with the peanuts and serve.

1-2 onions, peeled and chopped
3-4 cloves garlic, minced
2 lbs carrots, peeled and chopped
chicken broth and/or coconut milk (approx 4-6 cups total)
peanut butter to taste
cayenne pepper or hot sauce to taste

Heat cooking oil in pan and sauté onions until softened, about 10 min, stirring.  Add carrots, garlic, and chicken broth and/or coconut milk to cover and simmer until carrots are tender, about 20-30 min.  Puree and add the rest of the ingredients.  Check for salt and pepper and serve hot.  

The title of this recipe is from Mary Margaret who considers this it!  Try it and you'll understand!

tomatoes, chopped
cucumbers, peeled and chopped
basil, chopped

For the dressing, wisk together:
1/2 cup soft cheese like chevre (or homemade kefir cheese or yogurt cheese)
4-6 tablespoons olive oil
1 tablespoon cider vinegar
salt to taste

Optional additional ingredients:
black olives, minced
avocado (which makes this salad eerily similar to the Tomato-Basil-Avocado salad we have on the website, too :)

Combine salad ingredients and pour over dressing.  Toss to coat and serve!

The title of this recipe is from Mary Margaret who considers this it!  Try it and you'll understand!

tomatoes, chopped
cucumbers, peeled and chopped
basil, chopped

For the dressing, wisk together:
1/2 cup soft cheese like chevre (or homemade kefir cheese or yogurt cheese)
4-6 tablespoons olive oil
1 tablespoon cider vinegar
salt to taste

Optional additional ingredients:
black olives, minced
avocado (which makes this salad eerily similar to the Tomato-Basil-Avocado salad we have on the website, too :)

Combine salad ingredients and pour over dressing.  Toss to coat and serve!

The title of this recipe is from Mary Margaret who considers this it!  Try it and you'll understand!

tomatoes, chopped
cucumbers, peeled and chopped
basil, chopped

For the dressing, wisk together:
1/2 cup soft cheese like chevre (or homemade kefir cheese or yogurt cheese)
4-6 tablespoons olive oil
1 tablespoon cider vinegar
salt to taste

Optional additional ingredients:
black olives, minced
avocado (which makes this salad eerily similar to the Tomato-Basil-Avocado salad we have on the website, too :)

Combine salad ingredients and pour over dressing.  Toss to coat and serve!

Tokyo Bekana is our favorite variety of Chinese leaf cabbage with its super tender and mild leaves that remind me of lettuce.  You can serve this finely cut slaw alone or over cooked rice or noodles. You could also use it as a filling for spring rolls.

1 bunch Tokyo Bekana Chinese leaf cabbage, shredded
1 bunch radishes, shredded
1/2 bunch carrots, shredded (optional)
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey
1 teaspoon toasted sesame oil
2 teaspoons olive oil
2 teaspoons soy sauce

Toss together vegetables. Mix liquid ingredients in separate bowl, then pour over vegetables. Toss, then let marinate in refrigerator for at least one hour before serving.

1 medium tomato, chopped
1 avocado, chopped
a handfull of basil tops, minced
2 TBSP red onion, minced
2 oz soft goat cheese, crumbled
2 TBSP olive oil
2 TSP vinegar
a pinch salt

Combine all ingredients into a bowl except cheese.  Mix cheese, olive oil, vinegar, and salt together to make a dresssing.  Pour over vegetables, toss, and serve.

2-3 tomatoes, chopped
1-2 cucumbers, peeled and chopped
¼ cup sweet onion, minced
2-3 oz feta cheese or soft goat cheese (optional)
4-6 TBSP olive oil
1-2 TBSP cider or wine vinegar
1 TSP Dijon-type mustard
2 TBSP fresh herbs (dill, cilantro, etc.), minced (optional)

Mix tomatoes, cucumbers, and onion in a bowl, crumble the optional cheese over the top. In a separate small bowl or glass, mix the remaining ingredients to make a dressing. Drizzle the dressing over the vegetables, toss and serve. 

1.5 lbs. tomatoes, coarsely chopped
½ cup red onion, minced
1 hot pepper, minced
2 cloves garlic, minced
½ bunch cilantro, chopped
½ cup sweet pepper, diced
1-2 tsp salt (to taste)

Mix all ingredients together. Serve or refrigerate.

1.5 lbs. tomatoes, coarsely chopped
½ cup red onion, minced
1 hot pepper, minced
2 cloves garlic, minced
½ bunch cilantro, chopped
½ cup sweet pepper, diced
1-2 tsp salt (to taste)

Mix all ingredients together. Serve or refrigerate.

1-2 medium tomatoes, chopped
1-2 medium cucumbers, peeled and chopped
2-4 TBLS sweet onion, finely chopped
leaves from one bunch purslane, chopped

Combine above ingredients.

Dressing:
Whisk together below ingredients and pour over salad:

2 TBLS olive oil
2 teaspoons lemon Juice
salt, pepper, and/or fresh herb to taste

  • 0.75 lb. parsley root, peeled and thinly sliced
  • 1 lb. potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 4-6 TBLS cooking oil
  • Salt and pepper to taste
  • 8-10 eggs, beaten

Heat oil in large oven proof skillet on medium. Add parsley root, potatoes, and onions. Saute stirring until softened, but not browned, approx 20 minutes. Season to taste. Add eggs. Cook over medium-low until set around the edges. Place under the broiler until set in the middle, 3-4 minutes.

This is delightful and refreshing on a hot day!  Let it marinate overnight for even better flavor!

1 bunch purslane, leaves separated and chopped ( stalks discarded or set aside for other purpose)
1-1½ cups Greek yogurt
1 garlic clove, peeled and mashed
2 teaspoons olive oil
Salt and pepper to taste

Combine all ingredients well, marinate in the fridge 2 hours.

1 cup yogurt, plain
1 teaspoon salt
2 pounds turnips, peeled, and cut into 1.5” chunks
3 tablespoons oil
½ teaspoon cumin seeds
2 large shallots, peeled and thinly sliced
8 oz can of tomatoes in their juice
1/8 – ¼ teaspoon ground cayenne pepper

Pierce turnip chunks with fork & marinate in yogurt for 8 hours, in fridge.  Drain, reserving yogurt.  Stir-fry turnips over high heat in oil until browned, about 5 min.  Remove turnips and reduce heat to medium.  Stir-fry cumin seeds and shallots for 2 min.  Add tomatoes, cayenne, turnips and reserved yogurt.  Bring to boil, cover and simmer, stirring occasionally for 10 min.  Uncover, lower heat to keep from sticking and boil all the yogurt-tomato mixture away forming a sauce.

This recipe is flexible in the amounts and this is roughly what I made the first time I made it.  Feel free to substitute with what you have available.  This recipe is for a crock pot.  You can also just simmer slowly on the stove.  

  • 2 pounds ground Italian sausage
  • cooking oil
  • 2 medium yellow onions, diced
  • 6-8 cups chicken broth
  • 8 large carrots, peeled and cut into 1/2-1 inch rounds
  • 2 cups dried white beans (like Great Northerns, Cannelini, or Navy Beans), sorted, rinsed, and soaked for 12 hours (or 3-4 cans of white beans, rinsed and drained)
  • 3-4 garlic cloves, chopped
  • 1 TBSP Italian seasoning or 1-2 TBSP pesto
  • 1 bay leaf
  • 1 (24 oz) can tomatoes, diced, chopped, or pureed
  • 4 large kale leaves, chopped (tough mid-ribs removed) OR 1 bag baby kale, chopped
  • Parmesan cheese and/or sour cream, for topping

In large pot or skillet, cook Italian sausage in oil. Add in the onion. Stir every minute or so until sausage is browned. Add to the slow cooker or large cooking pot.  Add the broth, carrots, soaked beans, garlic, Italian seasoning/pesto, and bay leaf.  Cover and cook on low for 8-10 hours (for soaked beans) or 4 hours (for canned beans).  Remove the lid. Discard the bay leaf. Stir in the tomatoes and kale.  Ladle into bowls and top each bowl with a heaping tablespoon of parmesan cheese or sour cream.

You can make this casserole with any kind of pepper, from sweet red or green bell to sweet Italian frying, to poblanos, or any combination depending on preference and taste.  I like this recipe because it is so easy to make a full meal!

  • 2-3 cups cooked rice
  • 2 cups sweet (any color) or Poblano peppers, chopped
  • 1 cup onion, chopped
  • Salt and pepper, to taste
  • 1 pound ground meat (I used beef)
  • 24 oz tomato sauce
  • 1+ cup more of thinly sliced peppers
  • 1-2 cups grated cheese of choice (I have used cheddar + parmesan or mozzarella)

Brown meat with peppers, onion, salt, and pepper. Add tomato sauce and rice. Mix well. Line casserole with sliced peppers. Pour in meat mixture. Put cheese on top. Bake at 350 until heated through and cheese is browning a little. Serve hot.
 

This receipe can be adapted to a crock pot.  Complete as noted through adding the cabbage and instead of simmering stove top, add all ingredients to the crock pot and set on low for about 4 hours.

2 pounds ground beef
1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 small cabbage or (½ medium), chopped
28 oz canned diced tomatoes
8 oz canned tomato sauce
Salt and pepper to taste

Heat oil in large skillet and add beef and onion.  Cook until done.  Add garlic and cook 1 min.  Then add cabbage, tomatoes, and salt and pepper.  Bring to boil.  Reduce heat, cover and simmer until cabbage is tender, about ½ hour or so.  Serve hot.

This recipe is so flexible.  You can use any kind of greens you have on hand and it was originally for cabbage.  Soooo good!  I like to shred the veggies ahead of time and keep in the fridge.  Then right before eating, mix in the other stuff and fry.  Definitely check out the sauce, too!

8 cups shredded greens (beet greens, kale, pac choi)
½-1 cup grated roots (salad turnips, carrots, etc.)
3-4 scallions, thinly sliced at an angle
6 eggs, beaten
½ cup flour
cooking oil
Salt to taste

Toss veggies, salt, and flour.  Stir in egg.  Heat oil in skillet on medium-high.  Dollop batter onto skillet and smooth out into large ½” pancakes. Fry on both sides until cooked through.  Serve hot with this sauce: https://smittenkitchen.com/2013/05/japanese-cabbage-and-vegetable-pancakes/

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

8 cups shredded greens (beet greens, kale, pac choi, cabbage, chard, spinach, etc.)
½-1 cup grated roots (salad turnips, carrots, etc.)
3-4 scallions, thinly sliced at an angle
6 eggs, beaten
½ cup flour
cooking oil
Salt to taste

Toss veggies, salt, and flour. Stir in egg. Heat oil in skillet on medium-high. Dollop batter onto skillet and smooth out into large ½” pancakes. Fry on both sides until cooked through. Serve hot with this sauce: https://smittenkitchen.com/2013/05/japanese-cabbage-and-vegetable-pancak...

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

  • 8 cups shredded greens (beet greens, kale, pac choi)
  • ½-1 cup grated roots (salad turnips, carrots, etc.)
  • 3-4 scallions, thinly sliced at an angle
  • 6 eggs, beaten
  • ½ cup flour
  • cooking oil
  • Salt to taste

Toss veggies, salt, and flour. Stir in egg. Heat oil in skillet on medium-high. Dollop batter onto skillet and smooth out into large ½” pancakes. Fry on both sides until cooked through. Serve hot with this sauce: https://smittenkitchen.com/2013/05/japanese-cabbage-and-vegetable-pancakes/

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

  • 8 cups shredded greens (beet greens, kale, pac choi, cabbage, swiss chard, spinach, etc)
  • ½-1 cup grated roots (salad turnips, carrots, etc.)
  • 3-4 scallions, thinly sliced at an angle
  • 6 eggs, beaten
  • ½ cup flour
  • cooking oil
  • Salt to taste

Toss veggies, salt, and flour. Stir in egg. Heat oil in skillet on medium-high. Dollop batter onto skillet and smooth out into large ½” pancakes. Fry on both sides until cooked through. Serve hot with this sauce: https://smittenkitchen.com/2013/05/japanese-cabbage-and-vegetable-pancakes/

This recipe makes approximately 6 patties using a wide mouth jar ring as a form.  Double it to make a dozen.  You can also substitute for the listed nuts with other coarsly ground nuts if they are hard to find.  You can freeze these cooked and reheat for later meals.

1 cup each of grated beets and grated carrots
½ cup each of unsalted sunflower seeds and sesame seeds
¼ cup each of flour, grated cheese, and grated onion
1 tablespoon soy sauce
1 egg, beaten
minced garlic to taste, optional

Combine all ingredients and mix well.  Form into patties directly on oiled cookie sheet using a removable form or free form them with your hand.  Using a canning jar lid to press them into patties worked well for me.  Bake at 350* until done through, 30-45 minutes.  Serve hot topped with butter, mayo, sour cream, or whatever you choose.

This makes 1 quart.

½-3/4 pound carrots, peeled and julienned
½-3/4 pound daikon radish, peeled and julienned
2 cups warm water
1-2 TBLS sugar
2-3 TSP salt
1/3 cup vinegar (white or cider is fine)

Stuff the carrots and Daikon into a quart jar. Combine the remaining ingredients in a bowl and stir to dissolve. Sample the brine and adjust to your taste. Pour into quart jar to cover veggies. Put on a lid and store in the refrigerator for at least 3 days to let flavors develop. Will keep in fridge for 2-3 weeks. Great compliment to a hot meal, on a sandwich, or as a snack.
 

1 glass pint jar with lid
1 ½ cups sliced cucumbers
½ cup apple cider vinegar
½ tsp honey
2 tbls dill or ½ tsp dill seed
½ cup water

Mix together vinegar, honey, dill, and water until honey dissolves. Fill pint jar with cucumber slices. Pour over liquid mixture. If more water is needed to cover cucumbers, add it. Cap jar and put in refrigerator. Ready after 24 hours; will store for 6 months.

2-3 slices bacon
3/4 cup sliced mushrooms
parmesan cheese, grated

Fry bacon. Remove from skillet. Saute mushrooms in the bacon fat until soft, 8-10 minutes. Pour mushrooms and bacon fat over the greens hot. Top with the bacon, crumbled, and some grated Parmesan cheese.

Despite the title, this is also really good cold as a leftover.  Love it both ways!

4 cups cabbage, finely shredded
¾ TSP sugar, or to taste
¾ TSP salt, or to taste
½ - ¾ cup orange juice
1 TBLS orange peel, grated
½ TSP caraway seeds

In medium skillet, combine all ingredients. Bring to a simmer. Cover and reduce heat until cabbage is crisp tender. Serve warm.

Availability: September

Storage tips: Refrigerate or store at room temperature.

How to eat: Watermelons are a yummy treat at the end of summer! Eat them by the slice or chop them up and make a fruit salad.

This yogurt based marinade is amazing!  It could be used for many other veggies or chicken or fish, too! 

1 tablespoon oil
1 head caulilfower
1 1/2 cups greek yogurt (plain)
juice of 1 lime + zest
cayenne/chili powder to taste
1 tablespoon cumin
2-3 garlic cloves, minced
1 teaspoon curry powder
salt and pepper to taste

Combine ingredients except oil and cauliflower. Dunk cauliflower into marinade and smear it over the surface evenly. Bake on greased sheet using oil at 400 until surface is dry and browned about 30-40 minutes (or longer, but check fairly frequently to avoid burning). Marinade should form crust on outside of cauliflower. Let cool slightly then slice into wedges.

Note: We didn't use greek yogurt so the marinade didn't stick very well to the surface of the cauliflower so it didn't make a crust. Still yummy though and served with leftover marinade.

Borscht is basically beef, beets, vegetables and broth.  If you don't have some of these veggies you can substitute with others.  Cabbage is also good in this as well.  You can get creative with whatever you have!

1 lb. boneless beef, cut into 1 inch pieces
3-4 tbls cooking oil
1 large or 2 medium leeks (or onions), trimmed, washed, sliced
2 garlic cloves
1 cinnamon stick
¼ tsp allspice
1 16oz can tomatoes
¾ lb. beets, peeled and julienned or shredded
7-8 cups broth or water
1 bay leaf
Salt and pepper to taste
3 carrots, peeled and chopped
2 medium, or 3 small rutabagas (or potatoes or parsnips or a combo), peeled and chopped
Splash of vinegar

Heat oil in saucepot until hot.  Brown beef in batches and transfer to bowl.  Add additional oil and sauté leeks over medium heat for about 10 min, stirring.  Add garlic, cinnamon, and allspice and stir for 30 seconds.  Then add tomatoes with their juices, breaking up tomatoes with your spoon.  Return beef to pot.  Add beets, water/broth, bay leaf and salt and pepper.  Heat to boil then cover and simmer until beef is mostly tender (1-3 hours).  Stir in carrots and rutabaga and return to boil.  Reduce heat and simmer again until all is tender (1/2-1 hour).  Stir in vinegar at the end and check seasonings.  Top each bowl with optional sour cream. Serves 4-6.

This recipe is best with very crisp tart apples to set off the other flavors of the radish and the dressing.  This recipe is also quite versitale and I encourage you to experiment with other vegetables or different dressings using whatever you have on hand!

1-2 granny smith apples, peeled & julienned
1-3 Watermelon radishes, peeled & grated
1-2 carrots, peeled & grated (optional)
1-2 tablespoons minced onion (or garlic or shallot)

 Mix all above together and pour over the following dressing recipe.  Toss to combine.  Taste.  Adjust seasonings as desired. Cover and refrigerate. Serve cold.

For the dressing, whisk together:

1 tablespoon sesame seeds, toasted (optional)
3 tablespoons vinegar (rice or whatever you have)
2 tablespoons soy sauce
½ to 1 tablespoon sugar, honey, or maple syrup
2 tablespoons oil
1 teaspoon mustard
1 teaspoon minced ginger root (or ½ teaspoon powder)
Salt and pepper to taste

This recipe is best with very crisp tart apples to set off the other flavors of the radish and the dressing.  This recipe is also quite versitale and I encourage you to experiment with other vegetables or different dressings using whatever you have on hand!

1-2 granny smith apples, peeled & julienned
1-3 Winter/Daikon radishes, peeled & grated
1-2 carrots, peeled & grated (optional)
1-2 tablespoons minced onion (or garlic or shallot)

 Mix all above together and pour over the following dressing recipe.  Toss to combine.  Taste.  Adjust seasonings as desired. Cover and refrigerate. Serve cold.

For the dressing, whisk together:

1 tablespoon sesame seeds, toasted (optional)
3 tablespoons vinegar (rice or whatever you have)
2 tablespoons soy sauce
½ to 1 tablespoon sugar, honey, or maple syrup
2 tablespoons oil
1 teaspoon mustard
1 teaspoon minced ginger root (or ½ teaspoon powder)
Salt and pepper to taste

You will find a ton of soup recipes on our website because I just adore soup, especially in the winter!  This recipe takes the bite out of radishes and transforms them into a beautiful mellow soup perfect for a chilly day.

2 tablespoons butter
1/2 cup minced onion
4 cups chicken stock or vegetable broth
1 pound radishes, trimmed and chopped
1/4 cup rice
1 teaspoon ginger root, minced
1 tablespoon lemon juice
yogurt to taste (I used about 1/4 cup)
fresh herb (optional)

In a pot, heat butter on medium.  Saute onions gently for a few minutes, stirring until translucent.  Add broth, rice, radishes, and bring to a boil.  Simmer until everything is tender, about 20 minutes.  Blend and stir in the rest of the ingredients.  Serve hot and top with optional minced fresh herb.

You will find a ton of soup recipes on our website because I just adore soup, especially in the winter!  This recipe takes the bite out of radishes and transforms them into a beautiful mellow soup perfect for a chilly day.

2 tablespoons butter
1/2 cup minced onion
4 cups chicken stock or vegetable broth
1 pound radishes (any kind summer, winter, daikon, etc.), trimmed and chopped
1/4 cup rice
1 teaspoon ginger root, minced
1 tablespoon lemon juice
yogurt to taste (I used about 1/4 cup)
fresh herb (optional)

In a pot, heat butter on medium.  Saute onions gently for a few minutes, stirring until translucent.  Add broth, rice, radishes, and bring to a boil.  Simmer until everything is tender, about 20 minutes.  Blend and stir in the rest of the ingredients.  Serve hot and top with optional minced fresh herb.

Availability: October-March

Storage tips: Store in the refrigerator in a plastic bag for up to 3 weeks.

How to eat: Winter radishes come in many kinds from black to green to pink to white. We grow a pinkish and greenish skinned round radish with a pleasing pink interior. These are great storage radishes that will last all winter in your refrigerator. I love them grated into winter salads with carrots, beets, cabbage, etc. Or slice them and have them raw with a dip as a winter snack with a kick! These are also great stir-fried with other veggies like onions and garlic, too. Can be interchanged with 'Daikon Radishes' so check out this recipe page for cooking ideas as well!

9 Tbls butter
1 lb. onion, halved and sliced
2 cloves garlic, minced
1 lb. potatoes, cut in half and thinly sliced
1 lb. carrots, peeled and thinly sliced
1 lb. parsnips, peeled and thinly sliced
3 Tbls white flour
2 ½ cups milk
1 ½ tsp salt
¼ tsp ground black pepper
¼ tsp ground nutmeg
1 cup grated cheese

Preheat oven to 375. Heat skillet over medium heat. Add 6 tbls butter, onions, and garlic and gently sauté for 15 minutes, stirring. In large baking dish or casserole, combine sliced root vegetables with cooked onions. Bake until tender, about 45 minutes to 1 hour. Meanwhile, heat remaining 3 Tbls butter over medium heat in sauce pan. When warm add flour and stir one minute. Then, dribble in milk while constantly whisking. Bring milk mixture to a boil while stirring. Then turn down heat and simmer 5 minutes until sauce has thickened, stirring. Remove from heat and add salt, pepper, and nutmeg. Add sauce to roasted vegetables and mix, topping with grated cheese. Bake 15 minutes until bubbly. Serves 6-8.

8-12 oz macaroni, cooked until al dente, drained
2-3 Delicata squash, halved, seeded, roasted, & mashed
2 onions, thinly sliced
6 TBLS butter
2 TBLS flour
2 cups milk
2 cups cheddar cheese, grated
breadcrumbs and additional cheese to top (optional)

In large skillet, sauté onions in 2 TBLS butter until golden brown, stirring to prevent sticking.  Remove.  Melt 4 TBLS butter, add flour, and stir into paste.  Add milk and whisk 2 min.  Add salt and pepper.  Add squash and cheese and mix until combined into a sauce.  Stir in macaroni.  Top with optional breadcrumbs/cheese.  Bake at 400 to warm through, 20 min.

This is not really a traditional recipe, just an great idea!  Combine some greek yogurt, or any kind of yogurt, with minced garlic (or garlic scapes), minced chives, and salt to taste.  Dip your radishes into this mixture and enjoy.  Of course you can embellish your dip in anyway with any spices or herbs, like cilantro, mint, cumin, lemon juice, etc.  Go wild and enjoy the juicy, crunchiness of radishes with a delicious dip!

This dressing is all purpose!  You can use it on salads, fish, with cold beets or potatoes. 

1 bunch dill, minced
1/2 cup yogurt
2 tablespoons sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt

Whisk together all above ingredients and pour over desired food. 

This recipe was given to us by a friend of the farm.  Thank you to Cathy for sharing it!  It is creamy, delicious, easy to make and good hot or cold.  Try it!

1-4 TBLS butter
1 onion, sliced
1-2 bulbs garlic, cloves peeled and sliced
4 medium zucchinis (or summer squash), about 1.5-2 pounds, chopped
4 cups chicken broth
Salt and pepper to taste
1/2 tsp ginger powder

Saute onion and garlic in butter until soft and translucent.  Do not brown.  Add zucchini and saute, stirring, until softened.  Add chicken broth and simmer until very tender, 30-45 minutes.  Puree.  Add salt pepper, and ginger powder to taste.

A easy breakfast option that can be served warm or cold.  

  • 10 eggs
  • 1 cup grated zucchini, squeezed to remove as much liquid as possible
  • 1 cup ricotta cheese or cottage cheese or homemade yogurt/kefir cheese
  • 1/2 cup feta cheese, crumbled
  • 1-2 scallions, chopped or handful of chives or 2 TBLS minced onion
  • 2 TBLS dill, chopped
  • 2 TBLS parsley, chopped
  • salt and pepper to taste

Mix all above ingredients well.  Pour into a greased 8x8 or 9x9 baking dish.  Bake at 375 until set, about 25 minutes.

This recipe is very yummy and comes recommended by our family members!  I like to prepare this the night before, put it in the fridge overnight and then put it in the oven for dinner for a very easy and delicous hot meal!

½ large onion, halved and sliced very thin
1-2 medium zucchini or summer squash, sliced very thin
1 pound ground beef (or meat of choice)
12-16 oz tomato sauce or salsa
1-1 ½ cups grated cheese
Salt and pepper to taste

In the casserole layer some tomato sauce, onion, zucchini, beef, tomato sauce, and cheese.  Repeat another round of the same layer topping off with a good layer of cheese.  Season with salt and pepper, bake in 350 degree oven for 1.25-1.5 hours, and serve.

Sara, our employee, contributed this recipe.  When I made it I used farm fresh tomatoes which made for a juicier and still very delicious lasagna!  You can leave out the beef to make it vegetarian or add any other veggie you like!  Enjoy!

1 pound ground meat (optional)
salt and pepper to taste
1 tablespoon cooking oil
1/2 cup onion, chopped
3 garlic cloves, minced
1 28-ounce can tomatoes
2-4 tablespoons chopped fresh basil
3-4 medium zucchini, sliced lengthwise very thinly (approx 1/8")
1 1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
1-2 eggs
3 cups mozzarella cheese

Brown the meat adding salt until cooked through.  Drain and reserve on plate.  Saute onion in oil until softening.  Add garlic, meat, tomatoes, basil, salt and pepper to taste.  Simmer uncovered on medium-low until saucy and thickened.  This took me a while since I was using fresh juicy tomatoes.  If you use canned it will be less time.  Stir occasionally to keep from sticking.  Meanwhile lightly salt zucchini slices and lay on paper towels in one layer for at least 1/2 hour to draw the water out of them.  You should have at least 30-40 slices of zuke.  Combine ricotta, parmesan and egg.  Make layers until you reach the top of a baking dish in this order: meat/tomato sauce, cheese mixture, grated mozzarella, zucchini slices.  Repeat.  Finish with meat sauce at the top.  Bake at 375 for 45 min (part of that covered with foil to prevent too much browning).  Add more mozzarella cheese and bake another 15 mintues until cheese is melted.  Serve!  Also makes good cold leftovers for lunch the next day.

3 ½ cups grated zucchini (if using large ones, remove seed cavity first)
½ sweet pepper, diced
½ cup onion, minced
1 clove garlic, minced
¼ teaspoon each of spices like ground mustard, Chinese five spice powder, allspice, cumin, chili flakes
1 hot pepper, minced (optional if you like it hot!)
1 tablespoon salt

In bowl, mix all ingredients.  Transfer to quart jar and pack down leaving at least 1 inch of head room at the top of the jar.  Cover tightly with lid.  Leave at room temperature for 2-5 days and then transfer to the refrigerator.  Check early and often!  Start tasting your relish before 2 days if it is hot because fermentation can happen really fast sometimes!  When you like the taste, chill and enjoy out of your fridge for weeks to months to come.  If it you don't eat it up too fast :)

3-4 medium zucchini or summer squash, cut in half (after roasting you should have 1 1/2 cups chopped)
1/4 cup olive oil
1/4 cup Tahini
2 tablespoons lemon juice
1-2 medium cloves of garlic, minced
1/4 teaspoon nutmeg
salt to taste

Place zucchini cut side up on baking sheet and roast at 400 degrees for about 1 hour or until very soft.  Let zucchini cool, then chop and place with all other ingredients into a food processor.  Process until a smooth and creamy.  Check salt and serve!  Great substitute for mayonaise or can be used as a dip or spread.  Store in the refrigerator.